Slow Cooker Chile Colorado Burritos
1 3-pound chuck roast
2 10-ounce cans red chile sauce (I used Las Palmas brand. If you can't find red chile sauce, use red enchilada sauce. Enchilada sauce doesn't have that same rich, red chile flavor but it will do in a pinch.)
1 large onion ~ sliced
1 teaspoon chile powder (optional but recommended, especially if you're using enchilada sauce instead of chile sauce)
Salt and pepper to taste
Grated cheese
Large, burrito size flour tortillas
Spray your crock pot with cooking spray.
Place sliced onions in the bottom.
Place roast on top of onions.
In a small bowl, combine the sauce and the seasonings.
Pour over the roast, reserving 1/2 cup of the sauce for later.
Cook on high 4 - 5 hours or until roast is tender and easily shredded.
Shred roast and remove any fat.
Heat flour tortillas and place desired amount of meat and grated cheese into each one.
Roll up burrito style and place into a baking pan.
Pour reserved sauce over burritos and top with more grated cheese.
Heat in 350 degree oven until hot and cheese has melted.
Okay...here we go!
Slice the onion and throw it the crock
pot then place your roast on top.
Mix up the sauce with the seasonings.
Pour over the roast.
Allow to cook until meat is shred-able.
I cooked mine on high for about 6 hours.
Shred the meat then place a scoop
of meat and some cheese on a large
flour tortilla and roll to make a burrito.
Pour reserved sauce over burritos
and sprinkle with more cheese.
Heat in the oven until the cheese
has melted then enjoy!
