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Slow-Cooked Green Chili Beef Burritos

This recipe gets rave reviews every time I make it. The shredded beef has a luscious, slow-cooked flavor that you can’t get anywhere else. —Jenny Flake, Newport Beach, California
  • Total Time
    Prep: 30 min. Cook: 9 hours
  • Makes
    12 servings


  • 1 boneless beef chuck roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 2 cups green enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup Mexican-style hot tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 12 flour tortillas (12 inches)
  • Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream


  • Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
  • Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper.
  • Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.
Editor's Note: This recipe was tested with El Pato brand Mexican-style hot tomato sauce. If you cannot find Mexican-style hot tomato sauce, you may substitute 1/2 cup tomato sauce, 1 teaspoon hot pepper sauce, 1/8 teaspoon onion powder and 1/8 teaspoon chili powder.
Nutrition Facts
1 each: 419 calories, 17 g fat (6 g saturated fat), 74 mg cholesterol, 1175 mg sodium, 36 g carbohydrate (2 g sugars, 5 g fiber), 29 g protein.

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