Creamy Chile Colorado Burritos
Warm, comforting, and unapologetically rich, these Creamy Chile Colorado Burritos bring the soul of slow-cooked beef together with the bold, smoky flavor of red chile sauce.
Simmered for hours until fall-apart tender, the beef is wrapped in soft tortillas and blanketed in a silky, spiced cream sauce, then baked to golden perfection with melty Monterey Jack cheese. Every bite is layered with warmth, creaminess, and that unmistakable New Mexican chile depth.
Whether it’s a cozy family dinner or a dish to impress, this recipe delivers both comfort and flair straight from the oven.
Why People Will Love This Creamy Chile Colorado Burritos Recipe:
Rich and Soul-Warming Flavors: The slow-cooked beef absorbs the depth of the chile Colorado sauce, offering smoky, slightly spicy notes that feel deeply satisfying with every bite.
Tender, Fall-Apart Meat: Cooking the beef low and slow results in melt-in-your-mouth texture—comfort food at its finest.
Creamy Sauce with a Kick: The addition of heavy cream and a touch of flour transforms the chile sauce into a luscious, velvety coating that clings to every inch of the burrito.
Baked Cheese Perfection: A generous sprinkle of Monterey Jack cheese on top bubbles and browns in the oven, adding savory richness and irresistible appeal.
Customizable Toppings: From tangy pico de gallo to cool sour cream and buttery guacamole, the optional toppings allow for a personalized flavor experience every time.
Key Ingredients:
Beef Chuck Roast: This well-marbled cut becomes incredibly tender when slow-cooked, soaking up every drop of bold chile flavor for juicy, flavorful bites.
Hatch Chile Colorado Sauce: The heart of the dish—this robust red chile sauce delivers smoky heat, earthiness, and depth, a hallmark of Southwestern cuisine.
Heavy Cream: Balances the heat and acidity of the sauce with rich, velvety smoothness, transforming the base into a creamy, decadent finish.
Garlic and Onion: These aromatic staples lay the foundation, slowly melting into the meat and sauce to build layers of flavor.
Monterey Jack Cheese: Mild yet creamy, this cheese melts beautifully over the burritos, adding savory richness and a satisfying gooey finish.
Expert Tips:
Sear the Beef First (Optional but Flavorful): For added depth, sear the beef chunks in a hot skillet before transferring to the slow cooker. This caramelizes the surface, locking in juices and building rich, umami-forward flavor.
Layer Flavors in the Sauce: Don’t just rely on the jarred chile Colorado—enhance it. Adding fresh garlic, onion, beef bouillon, and even a splash of lime or a pinch of smoked paprika can help round out the flavor profile with more complexity.
Low and Slow is Key: Allowing the beef to cook gently for the full 6–8 hours ensures it becomes fall-apart tender and infused with the deep chile flavors. Don’t rush this step—it’s the backbone of the dish.
Cream Mixture Must Be Simmered Gently: When incorporating the cream, flour, and water into the sauce, do it gradually and over low to medium heat to avoid curdling and to achieve a smooth, glossy texture.
Warm the Tortillas Before Rolling: Slightly heating the tortillas (wrapped in a damp towel in the microwave or on a skillet) prevents cracking and allows for a tighter, more flexible roll, which holds the filling better and bakes more evenly.
Creamy Chile Colorado Burritos
Ingredients
2 pounds boneless beef chuck roast, trimmed and cut into chunks
1 jar (about 16 oz) of Hatch brand Chile Colorado sauce (or similar red enchilada-style sauce)
1 teaspoon beef bouillon granules, or 1 cube, for extra depth
2 cloves garlic, finely minced
½ cup diced yellow onion, for a mild, sweet base
Salt and freshly ground black pepper
½ cup heavy whipping cream
1 tablespoon all-purpose flour
3 tablespoons water
8 flour tortillas, 8-inch size (soft taco or burrito style)
1 cup shredded Monterey Jack cheese, or a Mexican blend if preferred
2–3 tablespoons freshly chopped cilantro
Optional toppings: sour cream, fresh pico de gallo, guacamole
Instructions:
Lightly grease a slow cooker.
Cut roast into 3-4 chunks and add to slow cooker with chile Colorado, bouillon granules, garlic, and onion.
Cover and cook on low for 6-8 hours, or until meat is tender.
Remove meat from slow cooker (leave sauce) and shred with two forks. Season with salt and pepper, to taste. Set aside.
Preheat oven to 400 degrees Fahrenheit.
Lightly grease a 9×13 inch baking dish. Spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish.
Place 1 1/2 cups of the sauce from the slow cooker into a medium saucepan. Whisk in cream. In a small bowl, whisk together flour and water, then whisk the mixture into the sauce. Bring to a simmer over medium heat and season with salt and pepper, to taste. Simmer while preparing the burritos.
Divide the shredded beef evenly between the tortillas. Roll up and place seam side down in the prepared baking dish.
Pour the sauce over the burritos. Sprinkle with the shredded cheese.
Bake uncovered for about 20 minutes, or until cheese is melted and sauce begins to bubble.
Sprinkle with cilantro before serving. Serve with sour cream, pico de gallo, and guacamole, if desired.
Important Notes When Making Creamy Chile Colorado Burritos:
Use a Well-Marbled Chuck Roast: The key to incredibly tender shredded beef is using a cut with good fat marbling like chuck roast. It breaks down beautifully in the slow cooker and absorbs all the sauce’s flavor.
Don’t Skip the Beef Bouillon: This small addition enhances the savoriness of the dish and brings out the natural depth of the beef. If using low-sodium sauce, this step becomes even more essential.
The Chile Colorado Sauce Should Be Rich, Not Watery: After adding cream and thickening it with flour and water, the sauce should coat the back of a spoon. If it’s too thin, simmer longer to reduce and intensify the flavor.
Balance the Cream: The heavy cream smooths out the spice from the chile sauce. If you’re heat-sensitive, use the full ½ cup; if you want bolder spice, reduce it slightly or add a pinch of cayenne.
Baking Finishes the Dish: The oven step is not just about melting cheese—it brings everything together. It melds the tortillas and sauce, crisps the edges slightly, and makes the burritos cohesive and fork-tender inside.
Prep in Advance if Needed: You can fully assemble the burritos (without baking) a day ahead. Just cover tightly and refrigerate, then bake when ready to serve—great for entertaining or meal prep.
How To Enjoy Creamy Chile Colorado Burritos After Cooking:
Right Out of the Oven:
Let the burritos rest for 5 minutes after removing from the oven. This allows the cheese and sauce to settle, preventing burns and soggy bites.
Use a large spatula to gently lift each burrito from the baking dish. The sauce at the bottom may be slightly caramelized—scrape that up for extra flavor.
Plate Presentation:
Place each burrito on a warm plate.
Spoon a little extra sauce from the baking dish over the top for moisture and visual appeal.
Finish with a dollop of sour cream, a spoonful of pico de gallo, and a scoop of guacamole to bring brightness and balance to the richness.
Suggested Pairings:
Serve with Mexican rice or refried beans on the side.
Add a crisp side salad with lime vinaigrette to cut through the creaminess of the dish.
A cold agua fresca (like hibiscus or lime) or Mexican beer pairs beautifully.
Eating Tips:
Use a knife and fork—this is not your typical hand-held burrito. The creamy sauce makes it more of a fork-and-knife experience.
For leftovers, microwave on medium heat in short bursts (30–45 seconds at a time) to avoid overheating the cream sauce.
The flavor deepens overnight, so leftovers are often even better the next day.
Nutrition Information:
Per serving (1 burrito, assuming 8 servings) for Creamy Chile Colorado Burritos:
Calories: 465 kcal | Total Fat: 27.8 g | Saturated Fat: 12.1 g | Monounsaturated Fat: 9.2 g | Polyunsaturated Fat: 1.6 g | Cholesterol: 95 mg |
Sodium: 780–950 mg (depending on sauce and added salt) | Total Carbohydrates: 28.6 g | Dietary Fiber: 2.1 g | Sugars: 2.4 g | Protein: 26.4 g
Note: Actual values may vary depending on the specific brand of Chile Colorado sauce, tortillas, and cheese used.
Frequently Asked Questions:
Can I make these burritos ahead of time and reheat them later?
Yes, these burritos are excellent for meal prep. Assemble them fully, cover the dish with foil, and refrigerate for up to 2 days. When ready to eat, bake at 375°F for 25–30 minutes until hot and bubbly.
What can I use if I can’t find Hatch Chile Colorado sauce?
You can substitute with any good-quality red enchilada sauce or homemade chile colorado sauce made with dried chiles like guajillo and ancho blended with garlic, broth, and spices.
Can I freeze these burritos?
Yes. Assemble the burritos without baking, wrap each tightly in foil or plastic wrap, and freeze. When ready to eat, thaw in the refrigerator overnight and bake at 400°F until heated through (about 30–35 minutes).
Is there a way to make this recipe less rich or lower in fat?
To lighten it up, use light cream or whole milk instead of heavy cream, reduce the cheese, and skip or limit the sour cream topping. You can also use leaner cuts of beef or even shredded chicken.
How spicy is this recipe, and how can I adjust the heat level?
The spice level depends on the Chile Colorado sauce. For milder burritos, choose a mild sauce and skip hot toppings like jalapeños. To add more heat, include hot sauce, chipotle, or extra chili powder in the sauce.
How do I know when the beef is fully tender in the slow cooker?
You’ll know it’s ready when the beef easily shreds with two forks and has absorbed the sauce flavors. If it resists shredding, let it cook another 30–60 minutes and check again.
Can I use a pressure cooker or Instant Pot instead of a slow cooker?
Yes. Brown the beef using the “Sauté” function, then pressure cook with the sauce ingredients on High for about 45–50 minutes, followed by natural release. Shred the beef and proceed as usual.
What’s the best way to prevent soggy burritos when baking?
Avoid overfilling and make sure the tortillas are rolled tightly. Don’t pour too much sauce over the top—just enough to coat—so the tortillas bake up tender, not soggy.
Can I thicken the sauce without using flour?
Yes. You can reduce the sauce longer over medium heat to thicken naturally, or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) instead of flour if you prefer a gluten-free option.
What’s the best way to roll the burritos without them falling apart?
Warm the tortillas briefly (in the microwave or on a pan) to make them pliable. Place filling slightly off-center, tuck in the sides, and roll tightly. Place seam-side down in the baking dish to keep them secure.