To be honest, I have never heard of a Chile Colorado Burrito, but apparently they are popular and delicious in the Tex-Mex world. The meat inside of these burritos is so simple to make, but tastes absolutely amazing! It basically falls apart when you poke it with your fork. After cooking the meat all day in your slow cooker, you wrap it up in a big flour tortilla, put sauce and cheese on top, and broil to perfection. My family loved them and I am sure that yours will too!
1 large can enchilada sauce (at least a 19 oz can)
2 beef bouillon cubes
Refried beans (optional- here is our favorite homemade recipe)
6-8 burrito-size flour tortillas
2 cups shredded cheese (we used Colby Jack, but any kind will work)
Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes, and enchilada sauce into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese. Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.