Get Your Creamy Chile Colorado Beef Burritos Fix Tonight!

Creamy Chile Colorado Burritos are an invitation to experience comfort food elevated to an art form. Imagine tender, slow-cooked beef, steeped in a vibrant, earthy red chile sauce, now reimagined with an exquisite, velvety richness that simply melts in your mouth. This beloved Mexican-inspired dish, traditionally known for its deep, smoky flavors, takes on a wonderfully luxurious dimension with our special creamy twist, transforming a classic into an unforgettable culinary journey.

We are absolutely thrilled to guide you through crafting these exceptional burritos, a dish that perfectly balances robust spice with an irresistible smoothness. The magic truly lies in that lusciously thick, savory sauce, which coats every strand of succulent beef, providing a depth of flavor that is both hearty and profoundly satisfying. It’s no wonder people adore this dish: the harmonious blend of tender texture, the warm, comforting embrace of the tortilla, and the sophisticated yet accessible taste make these Creamy Chile Colorado Burritos a standout meal for any occasion. Prepare to impress your palate and your loved ones with a recipe that promises to become a cherished addition to your culinary repertoire.

Ingredients:

• For the Chile Colorado Sauce:

  • Dried Guajillo Chiles: 10-12 large (about 4 oz), stemmed and seeded. I always make sure to select those that are still pliable for the best flavor.
  • Dried Ancho Chiles: 4-5 large (about 2 oz), stemmed and seeded. These are crucial for a deep, rich undertone to our sauce.
  • Dried Arbol Chiles: 2-3 (optional, for a kick), stemmed. Just a couple for a gentle warmth, not too much overwhelming heat.
  • Tomatillos: 2 medium, husked and rinsed. My little secret for adding a bright, tangy nuance.
  • Garlic: 4-5 large cloves, peeled. I typically smash them gently to release their oils.
  • White Onion: 1/2 medium, roughly chopped.
  • Cumin: 1 teaspoon, ground. Essential for that authentic Mexican flavor profile.
  • Mexican Oregano: 1 teaspoon, dried. Don’t skip this; it truly makes a significant difference in the sauce’s aroma and taste.
  • Chicken Broth: 4-5 cups, low sodium. You can also use vegetable broth if you prefer.
  • Salt: 1-2 teaspoons, or to taste.
  • Sugar: 1/2 teaspoon (optional, to balance acidity). A small pinch can sometimes round out the flavors beautifully.
  • Vegetable Oil: 2 tablespoons, for sautéing our aromatics.

• For the Burrito Filling:

  • Pork Shoulder (Boston Butt): 3-4 pounds, trimmed of any excessive fat and cut into manageable 2-inch chunks. This cut is absolutely perfect for shredding and absorbing all those delicious flavors.
  • Onion: 1 large, finely chopped.
  • Garlic: 4 cloves, minced.
  • Bay Leaves: 2.
  • Cumin: 1 teaspoon, ground.
  • Salt and Black Pepper: To taste, generously applied to our pork.
  • Chicken Broth or Water: 2 cups, or enough liquid to partially cover the pork during braising.
  • Cream Cheese: 8 ounces (1 block), softened at room temperature. This is where the “creamy” magic truly begins for our Creamy Chile Colorado Burritos!
  • Monterey Jack Cheese: 2 cups, freshly shredded. I adore how wonderfully this cheese melts and blends into the filling.

• For Assembling and Serving the Creamy Chile Colorado Burritos:

  • Large Flour Tortillas: 10-12 (burrito size, approximately 10-12 inches in diameter). Opt for fresh, pliable tortillas for the best rolling experience.
  • Monterey Jack or Cheddar Cheese: 1-2 cups, shredded (for topping our baked burritos).
  • Fresh Cilantro: 1/2 cup, finely chopped (for garnish).
  • Red Onion: 1/4 cup, finely diced (for garnish, entirely optional but adds a nice bite).
  • Sour Cream or Mexican Crema: For serving, delightful dollops of coolness.
  • Avocado or Guacamole: For serving, a fresh and creamy accompaniment.
  • Lime Wedges: For serving, a bright squeeze really elevates the flavors.

Preparing the Chile Colorado Sauce

This magnificent sauce is truly the heart and soul of our Creamy Chile Colorado Burritos. Taking your time with this foundational step will ensure a depth of flavor that is absolutely unparalleled.

1. Prepare the Dried Chiles: First things first, you’ll want to get your dried chiles ready. Carefully remove the stems and as many seeds as possible from your guajillo, ancho, and arbol (if you’re using them) chiles. I find it easiest to just tear them open lengthwise and give them a good shake to dislodge the seeds.
2. Toast the Chiles: In a dry skillet or a traditional comal, placed over medium heat, lightly toast the chiles for about 30-60 seconds per side. You’re aiming for them to become fragrant, not burnt! Burnt chiles will regrettably impart a bitter taste to your sauce. This crucial step really helps to bring out their deep, earthy, and complex flavors, adding an incredible dimension.
3. Rehydrate the Chiles: Transfer the wonderfully toasted chiles to a large, heatproof bowl. Pour enough freshly boiled water over them to ensure they are completely submerged. To keep them under the water, I often place a smaller plate or bowl on top. Allow them to rehydrate for at least 20-30 minutes, or until they are beautifully soft and pliable. This step is essential for achieving a smooth, vibrant sauce.
4. Sauté Aromatics: While your chiles are luxuriating in their hot bath, heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the roughly chopped white onion and sauté until it becomes softened and translucent, which usually takes about 5-7 minutes. Then, add your peeled garlic cloves and the husked tomatillos (if you’re including them), and continue to cook for another 3-4 minutes until the garlic is wonderfully fragrant and the tomatillos have softened slightly.
5. Blend the Sauce: Once the chiles are perfectly soft, carefully drain them, making sure to reserve about 1 cup of that flavorful soaking liquid. Transfer the rehydrated chiles, along with the sautéed onion, garlic, and tomatillos, to a high-speed blender. Add the ground cumin, Mexican oregano, salt, and approximately half of the chicken broth (about 2-2.5 cups). Blend this mixture until it is completely smooth and velvety. This might require blending for a few minutes, stopping occasionally to scrape down the sides of the blender, to ensure there are no lingering pieces of chile skin. If the sauce appears too thick to blend properly, gradually add more chicken broth or a little of the reserved chile soaking liquid until it reaches a pourable, yet still substantial, consistency.
6. Strain the Sauce (Optional but Highly Recommended): For the absolute smoothest and most luxurious sauce, I wholeheartedly recommend straining it through a fine-mesh sieve directly into a clean pot. Use the back of a sturdy spoon to press all the liquid through, discarding any fibrous solids left behind in the sieve. This extra step guarantees a truly silky, velvety texture for the foundational element of your Creamy Chile Colorado Burritos.
7. Simmer the Sauce: Bring the beautifully strained sauce to a gentle simmer over medium-low heat. Stir in any remaining chicken broth you have. Let it simmer patiently for at least 20-30 minutes, stirring occasionally to prevent sticking, allowing all those incredible flavors to meld and deepen beautifully. If the sauce seems to thicken too much, you can always add a little more broth or water to reach your desired consistency. Taste and adjust the seasonings – you might find it needs a touch more salt, or even a tiny pinch of sugar if it tastes a bit acidic. You are aiming for a rich, robust, and perfectly balanced flavor profile here.
8. Set Aside: Once your Chile Colorado sauce has reached its peak of perfection, remove it from the heat and set it aside. We’ll be generously using a good portion of this for the creamy pork filling and reserving some for topping our exquisite Creamy Chile Colorado Burritos later.

Preparing the Filling for Your Creamy Chile Colorado Burritos

This is the exciting phase where our beautiful pork shoulder is transformed into the succulent, flavorful heart of our Creamy Chile Colorado Burritos. This filling is designed to be rich, tender, and utterly irresistible.

1. Brown the Pork: Begin by patting your pork shoulder chunks thoroughly dry with paper towels. This is a crucial step for achieving a good sear. Season the pork generously all over with salt and freshly ground black pepper. In a large Dutch oven or a heavy-bottomed pot, heat a tablespoon of vegetable oil over medium-high heat until shimmering. Working in batches if necessary to avoid overcrowding the pan, brown the pork thoroughly on all sides. You’re looking for a nice, deep golden-brown crust to lock in those precious juices and develop deep, complex flavors. Do not rush this step.
2. Sauté Aromatics with Pork: Once all the pork has been beautifully browned, return all the pieces to the pot. Add the chopped large onion and sauté it with the pork until it softens and becomes translucent, which usually takes about 5-7 minutes. Next, stir in the minced garlic and the ground cumin, and cook for just another minute until they become wonderfully fragrant. Be careful not to burn the garlic.
3. Braise the Pork: Add the bay leaves and 2 cups of chicken broth or water to the pot. The liquid should come about halfway up the pork chunks. Bring the mixture to a gentle simmer, then immediately reduce the heat to low, cover the pot tightly, and let it cook patiently for 2.5 to 3.5 hours, or until the pork is absolutely fork-tender and easily shreds apart. Patience is genuinely key here! The slow braising process is what creates that incredibly tender, melt-in-your-mouth texture. If you prefer, you can also achieve this in a slow cooker on low for 6-8 hours, or in a pressure cooker for approximately 45-60 minutes.
4. Shred the Pork: Carefully remove the tender pork from the pot and transfer it to a large, sturdy bowl. Discard the bay leaves from the cooking liquid. Using two forks, shred the pork until it’s in small, tender, and easily manageable pieces. Skim any excess fat from the flavorful cooking liquid remaining in the pot and reserve about 1/2 to 1 cup of that liquid – it’s liquid gold for adjusting the consistency later if needed.
5. Combine Pork with Chile Colorado Sauce: Return the exquisitely shredded pork to the Dutch oven (or a clean large pot). Add approximately 2 cups of your freshly prepared Chile Colorado sauce to the shredded pork. Stir everything together extremely well, ensuring every single piece of pork is thoroughly coated in that rich, vibrant sauce.
6. Add the Creaminess: Now for the truly “creamy” part, which makes these Creamy Chile Colorado Burritos so special! Add the softened block of cream cheese to the pork and sauce mixture. Stir continuously over very low heat until the cream cheese is completely melted and smoothly incorporated into the mixture, creating an incredibly rich, luxurious, and creamy texture. This transformation is what truly sets this recipe apart.
7. Melt in Cheese: Finally, stir in the 2 cups of freshly shredded Monterey Jack cheese until it’s perfectly melted and fully combined with the creamy pork mixture. This creates an unbelievably decadent, flavorful, and cohesive filling that will be the highlight of your meal. Taste and adjust the seasoning as needed – you might want a touch more salt, or a little of that reserved pork cooking liquid if the filling seems too thick for your preference. The glorious filling for your Creamy Chile Colorado Burritos is now ready to be enjoyed!

Assembling Your Creamy Chile Colorado Burritos

Now comes the truly satisfying part – putting all these incredible components together! Following these steps will ensure you get a perfectly rolled, incredibly flavorful, and wonderfully satisfying burrito every single time.

1. Warm the Tortillas: Warming your flour tortillas is an absolutely crucial step for success. It makes them incredibly flexible, prevents them from tearing, and significantly eases the rolling process. You have a couple of good options: you can wrap a stack of tortillas in a damp paper towel and microwave them for 30-60 seconds, or my personal favorite method, heat them briefly on a dry skillet or comal over medium heat, about 10-15 seconds per side. The skillet method also imparts a lovely, slightly toasted flavor.
2. Prepare Your Workstation: Lay out a warmed tortilla on a clean, flat surface, such as a large cutting board or your kitchen counter. Have your delicious creamy chile colorado pork filling, any extra shredded cheese for topping, and any other desired additions (though with a filling this rich, I often keep it beautifully simple!) within easy and immediate reach. Organization makes the assembly process smooth and enjoyable.
3. Fill the Tortilla: Spoon a generous amount of the creamy chile colorado pork filling – I typically go for about 1/2 to 3/4 cup, adjusting based on the size of your particular tortilla – slightly below the center of the tortilla. It’s important to leave a good border around the sides and a bit at the top and bottom to allow for proper folding and rolling.
4. Add Extra Cheese (Optional but Highly Recommended): For an extra layer of irresistible cheesiness within your burrito, sprinkle a little extra shredded Monterey Jack cheese directly over the warm filling. This step adds another dimension of gooey goodness to your Creamy Chile Colorado Burritos.
5. Roll the Burrito: This is where technique comes into play for a tightly sealed burrito.
   1. First, take the bottom edge of the tortilla and fold it up and over the filling, tucking it in snugly to create a firm base.
   2. Next, fold in both sides of the tortilla over the folded bottom edge, creating a neat, somewhat rectangular package around the filling.
   3. Finally, starting from the bottom (where you made your initial fold), tightly roll the burrito upwards until it forms a compact, cylindrical shape. Make sure to keep it snug as you roll to ensure the filling doesn’t spill out and the burrito holds its shape beautifully.
6. Repeat: Continue this process with the remaining warmed tortillas and delicious filling until all your incredible Creamy Chile Colorado Burritos are meticulously assembled and ready for their final step.

Baking and Serving Your Creamy Chile Colorado Burritos

While these burritos are absolutely divine fresh off the assembly line, baking them takes them to an entirely new echelon of deliciousness, especially with that extra luscious sauce and melted cheese on top! This step truly makes them into a show-stopping meal.

1. Preheat Oven: Begin by preheating your oven to a consistent 375°F (190°C). This ensures the oven is at the perfect temperature for even heating and melting.
2. Prepare Baking Dish: Lightly grease a large baking dish (a standard 9×13-inch dish usually works perfectly for accommodating 6-8 burritos). This prevents sticking and makes cleanup a breeze.
3. Arrange Burritos: Carefully place the rolled burritos, seam-side down, into the prepared baking dish. Try not to crowd them too much; allow a little space between each one for even baking.
4. Top with Sauce and Cheese: Now for the crowning glory! Spoon a generous amount of your reserved Chile Colorado sauce over the tops of the burritos. I personally love to really drench them in sauce for maximum flavor, moisture, and a visually appealing presentation. Following that, sprinkle a hearty, even layer of freshly shredded Monterey Jack or cheddar cheese over the sauce. This will melt into a golden, bubbly crust.
5. Bake: Place the baking dish into your preheated oven and bake for 20-25 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden, and the burritos are heated through to their core. If you desire a little extra browning or crispiness on top, you can turn on the broiler for the last 1-2 minutes, but watch them very carefully during this time to prevent any burning – cheese can go from perfect to scorched in seconds!
6. Rest Before Serving: Once baked to perfection, remove the dish from the oven and allow the burritos to rest for 5-10 minutes. This crucial resting period allows the cheese and sauce to set slightly, making them much easier to serve neatly and preventing the delicious filling from spilling out when you cut into them.
7. Garnish and Serve: Garnish your magnificent Creamy Chile Colorado Burritos with a generous sprinkle of fresh chopped cilantro and a scattering of finely diced red onion (if you opted for it). Serve them immediately, inviting your guests to add dollops of cool sour cream or authentic Mexican crema, slices of fresh avocado or a scoop of creamy guacamole, and a bright wedge of lime for a final, zesty squeeze.
8. Enjoy! Prepare to savor one of the most comforting, flavorful, and incredibly satisfying meals you’ve ever had the pleasure of preparing. These Creamy Chile Colorado Burritos are truly a labor of love, and I promise you, every single bite is absolutely worth the effort!

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps to create a truly unforgettable meal, one that I am confident will become a staple in your culinary repertoire. This isn’t just another recipe; it’s an invitation to experience comfort food elevated, a dish that manages to be both profoundly satisfying and excitingly fresh. I truly believe that once you take that first bite, you’ll understand exactly why I’m so enthusiastic about this particular creation. It’s the kind of meal that wraps you in a warm embrace, perfect for any occasion, from a cozy weeknight dinner to a festive gathering with loved ones. It’s a testament to how simple ingredients, combined with a little patience and a lot of love, can transform into something truly extraordinary.

What sets this recipe apart, in my humble opinion, is the masterful balance of deep, complex flavors. The slow-cooked meat, infused with the smoky, earthy notes of the chiles, creates a base that is simply unparalleled. But then, we introduce that glorious creaminess – a touch that transforms the traditional into something utterly divine. It mellows the heat just enough, adding a luxurious texture that coats your palate beautifully. It’s a symphony of savory, a hint of spice, and an incredibly tender mouthfeel that will leave you craving more long after the last bite. This isn’t just about eating; it’s about savoring every single morsel, appreciating the layers of flavor that unfold with each chew. You’ll be amazed at how such rich flavors can come together in such a comforting and approachable way. I promise, the effort, though minimal, yields maximum reward in terms of taste and satisfaction. It’s truly a labor of love that pays dividends, promising a culinary experience that is both sophisticated and deeply comforting.

Perfect Pairings and Topping Delights

When it comes to serving these incredible burritos, the possibilities are wonderfully vast, allowing you to tailor the experience to your personal preference. Of course, they are absolutely fantastic just as they are, hot and bursting with flavor straight from the kitchen. However, to truly elevate your meal, consider pairing them with a few simple, yet impactful, additions. A side of fluffy, fragrant Mexican rice or some savory black beans makes for a classic and utterly satisfying complement, soaking up any stray bits of that luscious chile Colorado sauce. For a lighter touch, a crisp, vibrant green salad dressed with a bright lime vinaigrette provides a refreshing contrast to the richness of the burritos. Don’t forget the power of fresh toppings! A dollop of cool sour cream or Mexican crema, a sprinkle of fresh cilantro, diced avocado or a generous scoop of guacamole, and a squeeze of fresh lime juice can brighten the flavors and add extra layers of texture. Even a scattering of crumbled cotija cheese or a finely diced red onion can make a world of difference. Think of your plate as a canvas and these burritos as the magnificent centerpiece, inviting you to create a culinary masterpiece tailored to your exact desires. A side of perfectly crunchy tortilla chips with a fresh pico de gallo would also be a fantastic addition, offering textural contrast and a burst of fresh flavor.

Make It Your Own: Creative Twists and Adaptations

One of the things I love most about cooking is the freedom to experiment and personalize a recipe, and this one is wonderfully forgiving and adaptable. While the classic preparation is a masterpiece, don’t hesitate to put your own spin on it! For those who prefer a little more heat, consider adding an extra pinch of cayenne pepper to the chile sauce or a few finely diced jalapeños (or even habaneros!) to your toppings. If you’re looking to lighten things up, you could easily serve the chile Colorado mixture over a bed of quinoa or cauli-rice, or even create a delicious burrito bowl by skipping the tortilla entirely and loading up a bowl with the meat, beans, rice, and all your favorite fresh toppings. For a vegetarian twist, while it changes the core, you could adapt the chile Colorado sauce to braise hearty mushrooms or even a plant-based meat substitute, though the magic of the slow-cooked pork is truly unique. You could also explore different types of tortillas – flour, corn, or even whole wheat for a nuttier flavor. Feeling adventurous? Try stuffing these into larger flour tortillas and baking them with a sprinkle of cheese on top for an enchilada-style experience. The goal is to make this recipe truly yours, adapting it to fit your taste buds and the ingredients you have on hand. Don’t be afraid to play around with different spices in the sauce, perhaps a touch more cumin or a hint of smoked paprika, to really customize the flavor profile to your liking. Perhaps a dash of liquid smoke for an even deeper, wood-fired flavor, or a spoonful of adobo sauce for an extra kick of tang and spice. The possibilities are truly endless, limited only by your imagination!

Your Culinary Adventure Awaits!

So, what are you waiting for? I genuinely hope that this detailed guide has inspired you to roll up your sleeves and dive into the creation of these magnificent burritos. I promise you, the rich aroma that will fill your kitchen as the chile Colorado simmers, and the incredible satisfaction of that first bite, will be an experience you won’t soon forget. This is more than just a meal; it’s an experience, a journey into the heart of comforting, flavorful cuisine. Whether you’re a seasoned chef or a budding home cook, I believe you’ll find this recipe both approachable and incredibly rewarding. Don’t just read about it; taste it for yourself! I am absolutely convinced that these Creamy Chile Colorado Burritos will become a cherished recipe in your household, one that your family and friends will repeatedly request. There’s something truly special about sharing a meal that you’ve poured a little bit of your heart into, and these burritos are definitely conversation starters, prompting smiles and satisfied sighs all around the table.

Once you’ve had the chance to whip up your own batch, I would absolutely love to hear about your experience! Did you stick to the recipe exactly? Did you add your own creative twist? What were your favorite toppings? Your insights and feedback are invaluable, not just to me, but to other aspiring cooks who are looking to try this delicious dish. Please, don’t hesitate to share your thoughts, your successes, and even your questions in the comments below. Let’s build a community of food lovers who appreciate the joy of cooking and the delight of a truly spectacular meal. Your culinary journey is just beginning, and I can’t wait to hear all about it. Happy cooking, everyone!

Creamy Chile Colorado Beef Burritos

Tender, slow-cooked beef, steeped in a vibrant, earthy red chile sauce, reimagined with an exquisite, velvety richness. This beloved Mexican-inspired dish takes on a wonderfully luxurious dimension with a creamy twist, transforming a classic into an unforgettable culinary journey.

Prep Time
1 Hours

Cook Time
30 Minutes

Total Time
30 Minutes

Servings
10-12 burritos

Ingredients

• 10-12 large (about 4 oz) Dried Guajillo Chiles, stemmed and seeded
• 4-5 large (about 2 oz) Dried Ancho Chiles, stemmed and seeded
• 2-3 Dried Arbol Chiles (optional), stemmed
• 2 medium Tomatillos, husked and rinsed
• 4-5 large cloves Garlic, peeled (for sauce)
• 1/2 medium White Onion, roughly chopped (for sauce)
• 1 teaspoon ground Cumin (for sauce)
• 1 teaspoon dried Mexican Oregano
• 4-5 cups low sodium Chicken Broth (for sauce)
• 1-2 teaspoons Salt, or to taste (for sauce)
• 1/2 teaspoon Sugar (optional, for sauce)
• 2 tablespoons Vegetable Oil (for sauce)
• 3-4 pounds Beef Chuck Roast, trimmed and cut into 2-inch chunks
• 1 large Onion, finely chopped (for filling)
• 4 cloves Garlic, minced (for filling)
• 2 Bay Leaves
• 1 teaspoon ground Cumin (for filling)
• Salt and Black Pepper, to taste (for beef)
• 2 cups Chicken Broth or Water (for braising beef)
• 8 ounces (1 block) Cream Cheese, softened
• 2 cups freshly shredded Monterey Jack Cheese (for filling)
• 10-12 large (10-12 inches) Flour Tortillas
• 1-2 cups shredded Monterey Jack or Cheddar Cheese (for topping)
• 1/2 cup finely chopped Fresh Cilantro (for garnish)
• 1/4 cup finely diced Red Onion (optional, for garnish)
• Sour Cream or Mexican Crema, for serving
• Avocado or Guacamole, for serving
• Lime Wedges, for serving

Instructions

1. Step 1
   Stem and seed guajillo, ancho, and arbol chiles. Lightly toast chiles in a dry skillet for 30-60 seconds per side. Rehydrate in boiling water for 20-30 minutes, reserving 1 cup liquid.
2. Step 2
   Sauté 1/2 onion in 2 tbsp oil until translucent. Add 4-5 garlic cloves and 2 tomatillos, cook 3-4 minutes until fragrant.
3. Step 3
   Drain chiles. Blend rehydrated chiles, sautéed aromatics, 1 tsp cumin, 1 tsp Mexican oregano, salt, and 2-2.5 cups chicken broth until smooth. Strain sauce through a fine-mesh sieve into a pot. Simmer with remaining chicken broth for 20-30 minutes, adjusting seasoning. Set aside, reserving some for topping.
4. Step 4
   Pat 3-4 lbs beef chuck roast dry, season with salt/pepper. Brown in batches in a Dutch oven. Return all beef to pot. Sauté 1 large chopped onion (5-7 min), then stir in 4 minced garlic cloves and 1 tsp cumin (1 min). Add 2 bay leaves and 2 cups chicken broth/water. Simmer, then cover and braise for 2.5-3.5 hours until fork-tender. (Alternatively, slow cook 6-8 hrs low, or pressure cook 45-60 min).
5. Step 5
   Remove beef, discard bay leaves. Shred beef. Skim fat from cooking liquid, reserve 1/2-1 cup. Return shredded beef to pot. Stir in approx. 2 cups of the prepared Chile Colorado sauce.
6. Step 6
   Add 8 oz softened cream cheese; stir over low heat until melted and incorporated. Stir in 2 cups shredded Monterey Jack cheese until melted. Adjust seasoning/consistency with reserved liquid.
7. Step 7
   Warm 10-12 large flour tortillas. Place 1/2 to 3/4 cup creamy beef filling on each tortilla. Optionally, sprinkle extra shredded Monterey Jack cheese. Fold bottom edge over filling, tucking snugly. Fold in sides. Roll tightly from bottom up to form a compact cylinder. Repeat for all burritos.
8. Step 8
   Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Arrange assembled burritos, seam-side down. Spoon reserved Chile Colorado sauce over burritos, then sprinkle with 1-2 cups shredded Monterey Jack/Cheddar cheese. Bake 20-25 minutes, until cheese is bubbly and golden. Broil 1-2 minutes if desired (watch carefully).
9. Step 9
   Rest baked burritos for 5-10 minutes. Garnish with 1/2 cup fresh cilantro and optional 1/4 cup red onion. Serve with sour cream/Mexican crema, avocado/guacamole, and lime wedges.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.