Ingredients

The following ingredients have 8 Servings
  • 2 pounds stew meat (cubed)
  • 19 ounces enchilada sauce (1 can)
  • 2 beef bouillon cubes
  • 1 onion (diced)
  • 4 ounces diced green chiles (1 can)
  • 2 Tablespoons chipotle pepper sauce
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • salt and pepper to taste
  • 16 ounces refried beans (1 can)
  • 8 burrito size flour tortillas
  • 2 cups shredded colby jack cheese ((any cheese will work))

Instruction

  • Spray your slow cooker with non-stick cooking spray.
  • Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
  • When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
  • On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
  • Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
  • Broil until cheese is bubbly, about 2-4 minutes.
  • Makes 6-8 burritos, depending on how full you make them.