Smothered Chile Colorado Burritos

This was one of the easiest crockpot dishes I have ever made.  There are only three ingredients needed to make the meat.

I found this recipe on several blogs.  All of which said it was some of the best they've had.

The recipe calls for beef stew meat, but I only had a pork loin in my freezer.  Rather than running out and buying some beef, I figured I'd give the pork a try.  Since pork loin is such a lean cut of meat, it tends to be a little more dry.  I still think it turned out delicious, but I think it would be WAY good using juicy beef.

-I used the leftover meat to make this chili and it was amazing-

Smothered Chile Colorado Burritos

adapted from: Food Pusher
(Printable Recipe) or (Printable with Recipe)

2 Lbs. stew meat

1 large can mild red enchilada sauce (at least 19 oz.)

2 beef bouillon cubes, crushed

1 1/2 - 2 c. shredded Cheddar cheese, for serving

5-7 burrito-size flour tortillas

Spray crockpot with non stick cooking spray. Add the stew meat, enchilada sauce and crushed bouillon cubes.  Cover with lid and cook on low for 7-9 hours (depends on the size of your chunks) or until meat is very tender. Remove lid and stir together. Meat should easily shred apart. Using a slotted spoon, place 1/2 cup meat or so onto each tortilla.  Roll up burrito-style and place in a greased 9x13 inch casserole dish.  Spoon remaining sauce over the top and sprinkle with shredded cheese.  Place under the broiler for a few minutes or until cheese is melted and bubbly.  Serve with favorite toppings (sour cream, cilantro, salsa, guacamole, etc . . .)  Makes 5 - 7 burritos, depending on how full you make them.  

Jenn's Notes: No notes today.