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If you’re craving a comforting, flavor-packed meal that fills your home with irresistible aromas, the Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe is the answer you’ve been waiting for. This dish brings together tender, slow-cooked beef enveloped in a rich, homemade enchilada sauce, all wrapped in warm flour tortillas and topped with gooey cheddar cheese. It’s the perfect balance of savory spices, melt-in-your-mouth meat, and cheesy goodness that will make every bite a little celebration of flavors.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet essential for creating the deep, rich taste and satisfying texture of the Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe. Each component plays a crucial role: from the tender stew meat soaking up spices to the wholesome chicken broth blending everything together into a luscious sauce.
- 2 lb stew meat: The star of the dish, providing hearty, juicy beef that slowly becomes tender and flavorful.
- ½ cup tomato sauce: Adds brightness and a smooth base for the enchilada sauce.
- 1 Tbsp Knorr’s Caldo de Tomate: Enhances the sauce with a rich tomato and vegetable seasoning that’s pure magic in slow-cooked dishes.
- ½ tsp garlic powder: Brings a subtle, aromatic punch that complements the beef without overwhelming.
- 3 Tbsp chili powder: Responsible for that classic chile flavor with just the right touch of smoky heat.
- 1 tsp ground cumin: Offers a warm earthiness that deepens the overall taste profile.
- 3 Tbsp all-purpose flour: Thickens the sauce to a velvety consistency, ensuring it clings beautifully to the meat and tortillas.
- 2 cups unsalted chicken broth: Creates the perfect amount of liquid for slow cooking, infusing the beef with gentle savoriness.
- 8 burrito-size flour tortillas: These act like cozy blankets, wrapping up all the delicious filling.
- 2 cups shredded cheddar cheese: Melts perfectly over and inside the burritos, adding that irresistible gooey, salty burst.
How to Make Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe
Step 1: Prepare the Enchilada Sauce
Start by combining the tomato sauce, Caldo de Tomate, garlic powder, chili powder, cumin, flour, and chicken broth in a medium saucepan. Whisk everything together until smooth, then bring it to a gentle boil over medium heat. Stir constantly for around 5 minutes until the sauce thickens and the spices bloom beautifully. This homemade enchilada sauce is what elevates the Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe from good to unforgettable.
Step 2: Set the Slow Cooker
Place the stew meat into your 6-quart slow cooker, then pour the enchilada sauce over the beef, making sure every piece is generously coated. Cover and cook on LOW for 8 hours. This slow and steady cooking breaks down the connective tissue in the stew meat, yielding melt-in-your-mouth tenderness that soaks up all those delicious spices.
Step 3: Shred the Beef
Once the beef is cooked and incredibly tender, use two forks to shred it right in the slow cooker. This helps the meat mix with the sauce while giving you the perfect texture for filling your burritos.
Step 4: Preheat the Broiler
Set your oven broiler to HIGH and get ready to assemble and finish your burritos with a quick, bubbling cheese topping—this step adds that irresistible melty and slightly crisp finish.
Step 5: Assemble and Broil Burritos
Lay out one tortilla at a time on an ovenproof plate or baking dish. Spoon about one-third cup of the shredded beef onto the tortilla, then sprinkle some shredded cheddar cheese over the meat. Roll up the tortilla tightly into a burrito. Pour some of the enchilada sauce from the slow cooker generously over the top, then sprinkle with extra cheddar cheese. Place under the broiler for 2-4 minutes until the cheese is bubbly and golden. This final step is the crowning glory of the Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe.
How to Serve Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe
Garnishes
Adding fresh garnishes is a simple way to brighten and elevate the meal. Try a handful of chopped cilantro for a burst of herbal freshness, dollops of creamy sour cream to balance the heat, or sliced avocado for a buttery smooth contrast. Each garnish adds an extra layer of flavor and color that makes serving these burritos even more inviting.
Side Dishes
Classic sides like Mexican rice or refried beans complement the Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe perfectly. A simple corn salad or a scoop of guacamole on the side can bring vibrant textures and balance, making your meal feel complete and festive.
Creative Ways to Present
For a fun twist, turn these burritos into a layered casserole by placing shredded beef, sauce, and cheese between layers of torn tortillas in a baking dish. Bake until bubbly and golden to serve family-style. Alternatively, cut the burritos into bite-sized pieces for a party platter that’s easy to share and enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate from the burritos helps maintain the tortilla’s texture, preventing sogginess.
Freezing
This recipe freezes wonderfully. Wrap individual burritos tightly in plastic wrap and foil, then place in a freezer-safe bag. They can be frozen for up to 3 months, making meal prep ahead of time a breeze and a lifesaver on busy days.
Reheating
To reheat, thaw frozen burritos overnight in the fridge. Warm them in the oven at 350°F until heated through and the cheese is melty, or use a microwave for a quicker option, covering the burrito to retain moisture. Adding a little extra sauce before reheating keeps them deliciously moist.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While stew meat works best due to its tenderness after slow cooking, chuck roast or brisket are excellent alternatives that will give you similar rich, flavorful results.
Is it possible to make this recipe spicier?
Definitely. You can increase the chili powder or add a dash of cayenne pepper to the enchilada sauce. Fresh jalapeños or hot sauce served alongside also make great options to bring more heat.
Can I use corn tortillas instead of flour tortillas?
You can, but flour tortillas hold up better in this dish, especially with the wet sauce and cheese. If using corn tortillas, warm them properly before assembling to reduce the risk of tearing.
What can I substitute if I don’t have Knorr’s Caldo de Tomate?
If you can’t find Caldo de Tomate, try using tomato bouillon powder or concentrate alongside a pinch of dried vegetable or chicken bouillon to mimic its depth of flavor.
How can I make this recipe gluten-free?
Swap the all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend. Make sure your tortillas are certified gluten-free to keep the dish safe for gluten-sensitive eaters.
Final Thoughts
Nothing beats the satisfying comfort of the Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe when you want a meal that’s hearty, flavorful, and fuss-free. Slow cooking infuses the beef with incredible taste, while the cheesy, saucy burritos bring every bite to life. I can’t wait for you to try it and make it part of your go-to recipe collection—it’s a guaranteed crowd-pleaser and a warm hug on a plate.
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Slow Cooker Chile Colorado Burritos with Cheddar Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
Chile Colorado is a rich and flavorful slow-cooked Mexican beef stew made with tender stew meat simmered in a spiced enchilada sauce. Served in cheesy, saucy burritos that are broiled to perfection, this recipe offers a comforting and hearty meal ideal for family dinners.
Ingredients
Beef and Sauce
- 2 lb stew meat
- ½ cup tomato sauce
- 1 Tbsp Knorr’s Caldo de Tomate
- ½ tsp garlic powder
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 3 Tbsp all-purpose flour
- 2 cups unsalted chicken broth
Burritos
- 8 burrito-size flour tortillas
- 2 cups shredded cheddar cheese
Instructions
- Make enchilada sauce: In a medium saucepan, whisk together tomato sauce, Knorr’s Caldo de Tomate, garlic powder, chili powder, ground cumin, all-purpose flour, and unsalted chicken broth. Bring the mixture to a boil and cook for 5 minutes, stirring constantly to ensure the sauce thickens evenly and no lumps form.
- Cook beef in slow cooker: Place the stew meat in a 6-quart slow cooker and pour the prepared enchilada sauce over the meat until fully covered. Set the slow cooker to LOW and cook for 8 hours, allowing the beef to become tender and infused with the rich sauce flavors.
- Shred the beef: After cooking, use two forks to shred the beef directly in the slow cooker, mixing it well with the sauce to ensure consistent flavor.
- Preheat broiler: Set your oven broiler to HIGH to prepare for finishing the burritos with melted cheese under direct heat.
- Assemble and broil burritos: On an oven-proof plate or baking dish, lay out a flour tortilla. Place about â…“ cup of the shredded beef mixture on the tortilla, top with some shredded cheddar cheese, and roll up the tortilla into a burrito shape. Pour some enchilada sauce from the slow cooker over the assembled burrito to cover it, then sprinkle additional shredded cheese on top. Place the plate under the broiler and broil for 2-4 minutes until the cheese is bubbly and slightly browned. Remove carefully and serve hot.
Notes
- If you don’t have Knorr’s Caldo de Tomate, a good substitute is tomato bouillon or an equivalent amount of tomato paste with a pinch of salt.
- For a spicier sauce, increase the chili powder or add cayenne pepper to taste.
- This recipe works well with other cuts of beef stew meat but ensure they are suited for slow cooking.
- To save time, the beef and sauce can be prepared a day ahead and refrigerated; reheat before assembling the burritos.
- Serve with fresh cilantro, sour cream, or diced onions for added flavor and garnish.
