Chile Colorado Burritos Recipe | Yummly

Chile Colorado Burritos

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Hi: "It was great. Best I’ve ever had. I will definite…" Read More
6Ingredients
60Minutes
720Calories
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Ingredients

US|METRIC
  • 2 pounds stew meat (or other beef cubed, top sirloin is great)
  • red enchilada sauce (1 large can mild, *, at least 19 oz.)
  • 2 beef bouillon cubes
  • 1/2 can refried beans (optional)
  • 7 burrito size flour tortillas
  • 1 cup shredded cheddar cheese (or so of)
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    NutritionView More

    720Calories
    Sodium40% DV950mg
    Fat72% DV47g
    Protein73% DV37g
    Carbs11% DV34g
    Fiber16% DV4g
    Calories720Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol130mg43%
    Sodium950mg40%
    Potassium640mg18%
    Protein37g73%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber4g16%
    Sugars2g4%
    Vitamin A4%
    Vitamin C4%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Hi 4 months ago
    It was great. Best I’ve ever had. I will definitely make them again.
    Heather Arnold 5 months ago
    Best burritos I've made. I used half crockpot drippings and half enchilada sauce to top and they were amazing.
    Chauntelle Wallace 8 months ago
    Everyone enjoyed it!
    Denney 2 years ago
    It was amazing! We haven’t changed the meat recipe but have added diced red onion, chopped tomatoes and shredded lettuce inside the burritos for some extra texture and flavors. We will make this over and over again! Great flavor we use Las Palmas red enchilada sauce and it has way better flavor than old El Paso or la Victoria enchilada sauce.
    Morris Azbill 3 years ago
    Recipe is a good one. I took a different direction with the filled tortillas. I rolled them as you might a chimechanga (,make the first fold, then fold in the sides, then continue the rolling. Seal with a toothpick if needed.) Then I fried them in hot oil, turning once. When crispy on outside, I used the sauce to cover them with a little cheese added. Absolutely delicious. I fried them because I am not a fan of flour tortillas soaked in a sauce. They become dumplings.
    Dyneen Shocks 3 years ago
    My family loved this, I used more enchilada sauce then what was called for and I'm glad I did. We like to really smother them.
    Sara Miniard 4 years ago
    Really good but needs a bit more flavoring. I added 1 can of Rotel tomatoes and 2 tsp of taco seasoning

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