Creamy Chile Colorado Burritos

These Creamy Chile Colorado Burritos transform simple beef and chilies into the most comforting Mexican-inspired meal you'll ever taste. The slow-cooked beef becomes meltingly tender in a rich red chile sauce, then gets wrapped in soft tortillas and smothered with a creamy, cheesy topping that bubbles to perfection in the oven.

I first made these burritos when my in-laws were visiting and needed something that could feed a crowd without keeping me in the kitchen all day. The slow cooker filled the house with the most amazing aroma, and now this dish has become our go-to for Sunday family dinners.

Ingredients

• Boneless beef chuck roast cut into chunks provides the perfect texture for shredding and absorbs all the flavors as it slowly cooks
• Ortega Chile Colorado sauce delivers authentic flavor without having to source and prepare multiple dried chilies
• Heavy cream creates that luxurious silky sauce that takes these burritos from good to unforgettable
• Monterrey Jack cheese melts beautifully and complements the chile flavors perfectly
• Fresh cilantro brightens the rich flavors and adds a pop of color
• Beef bouillon granules intensify the meaty flavor in the sauce
• Flour helps thicken the cream sauce to the perfect consistency for topping

How To Make Creamy Chile Colorado Burritos

Prepare the slow cooker

Lightly coat your slow cooker with cooking spray or oil to prevent sticking. This simple step saves you scrubbing time later and ensures none of that precious sauce gets left behind.

Combine and slow cook

Add beef chunks, chile sauce, bouillon, onion and garlic to your slow cooker. Set it on low for 6 to 8 hours until the beef is fall-apart tender. The low and slow method allows the tough connective tissues in the chuck roast to break down completely, resulting in incredibly juicy, flavorful meat.

Shred the beef

Remove the beef from the cooking liquid and shred it using two forks. The meat should pull apart with minimal effort. Season with salt and pepper to taste, making sure every bite is well flavored.

Prepare for baking

Preheat your oven to 400°F. Lightly oil a 9x13 baking dish and spread about 1/3 cup of the cooking liquid from the slow cooker across the bottom. This creates a flavorful base that prevents the bottoms of the burritos from drying out.

Make the creamy sauce

Transfer 1 1/2 cups of the cooking liquid to a saucepan. Whisk together flour and water until smooth, then add to the saucepan along with heavy cream. Simmer gently over medium heat, seasoning with salt and pepper. Keep warm while assembling the burritos. The sauce will continue to thicken slightly as it sits.

Assemble the burritos

Lay out tortillas and divide the shredded beef evenly between them. Roll tightly and place seam side down in the prepared baking dish. Proper rolling technique keeps the filling from spilling out during baking.

Top and bake

Pour the creamy sauce over the rolled burritos and sprinkle generously with shredded Monterrey Jack cheese. Bake uncovered for about 20 minutes until the cheese is completely melted and the sauce is bubbling around the edges. Watch for the cheese to develop light golden spots for maximum flavor.

Garnish and serve

Sprinkle fresh cilantro over the hot burritos and offer optional toppings like sour cream, pico de gallo, or guacamole. Serve immediately while still bubbling hot.

The chile colorado sauce is truly the heart of this dish. I discovered that adding just a touch of cream transforms the traditional sauce into something magical that even my spice-sensitive kids devour. My grandmother from New Mexico would probably raise an eyebrow at this creamy variation, but even she couldn't resist asking for seconds when I made it at our last family reunion.

Make-Ahead Instructions

These burritos are perfect for meal prep. You can slow cook the beef up to three days before you plan to serve and keep it refrigerated in its sauce. When ready to eat, simply assemble the burritos, make the cream sauce, and bake. For even quicker weeknight meals, assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add about 10 minutes to the baking time if cooking from cold.

Perfect Pairings

Serve these burritos with simple sides that complement but don't overpower the main dish. A light green salad with cilantro lime dressing, Mexican rice, or black beans make excellent accompaniments. For beverages, try a classic margarita, Mexican beer with lime, or for non-alcoholic options, horchata or agua fresca. The creaminess of the burritos pairs beautifully with something slightly acidic or refreshing.

Customization Options

The basic recipe is wonderfully adaptable. Try these variations to make it your own:

For spicier burritos, add diced jalapeños or a dash of hot sauce to the meat mixture before slow cooking.

Short on time? Use a pressure cooker instead of a slow cooker and have the meat ready in about 45 minutes.

Make it lighter by using half and half instead of heavy cream and reducing the cheese by half.

For a twist, add a can of drained black beans or corn kernels to the shredded beef before rolling the burritos.

Recipe FAQs

→ What cut of beef works best for Chile Colorado Burritos?

Boneless beef chuck roast is ideal because it becomes incredibly tender when slow-cooked. The marbling in chuck roast melts during the long cooking process, creating juicy, flavorful shredded beef. You could substitute with beef brisket or shoulder if needed, but chuck roast delivers the best texture and flavor for this dish.

→ Can I make these burritos ahead of time?

Yes! You can prepare the beef filling a day ahead and refrigerate it. You can also assemble the burritos, place them in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to serve, prepare the creamy sauce fresh, pour over the burritos, add cheese, and bake for about 25-30 minutes since they'll be starting cold.

→ What can I substitute for Chile Colorado sauce?

If you can't find jarred Chile Colorado sauce, you can make your own by rehydrating dried guajillo, ancho, and/or California chilies, blending them with beef broth, garlic, cumin, oregano, and salt. Alternatively, you could use enchilada sauce with additional chili powder, though the flavor profile will be different.

→ How spicy are Chile Colorado Burritos?

Chile Colorado sauce typically has a mild to medium heat level. The dish gets most of its flavor from the rich, earthy dried chilies rather than intense spiciness. The addition of heavy cream in this version further tempers any heat. You can adjust the spice level by adding cayenne pepper if you prefer more heat or using mild chilies if available.

→ Can I freeze these burritos?

Yes, these burritos freeze well. You can freeze them before or after baking. To freeze before baking, assemble the burritos but don't add the creamy sauce or cheese. Wrap individually in foil, then place in freezer bags. When ready to eat, thaw overnight, make fresh sauce, add cheese, and bake. Already-baked burritos can be frozen in portions and reheated in the microwave or oven until hot.

→ What sides pair well with Chile Colorado Burritos?

These hearty burritos pair beautifully with Mexican rice, refried or black beans, a simple green salad with lime vinaigrette, or elote (Mexican street corn). For a lighter option, serve with roasted vegetables seasoned with cumin and lime juice. The burritos are quite filling, so simple sides work best to complement without overwhelming the meal.