Smothered Chile Colorado Burritos

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Total Time 30 minutes

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Saucy, cheesy Smothered Chile Colorado Burritos made in 30 minutes. The sauce is so good you’ll want to eat it straight from the pan.

Enjoy this recipe with my Cilantro Lime Rice, Easy Guacamole, and Mexican Street Corn Salad.

a smothered Chile Colorado burrito on a round serving tray with guacamole, a red chili pepper and a slice of a lime on the side.

When I was a kid my favorite food in the world was a bean and cheese burrito. Mom used to keep them stocked in the freezer 24-7, 365 days a year just to feed my addiction. She also said almost daily, “you eat so many burritos, you’re going to turn into a burrito” which, as a 9 year old, I thought would be just about the coolest thing in the world.

Sadly, many years later, I’m still human.

smothered Chile Colorado burrito filling in a skillet with a wooden serving spoon.

Thankfully, I eventually learned how to make my own non-frozen-store-bought burritos (cause that’s rocket science, obviously….) and now I’m obsessed with a new variety of burrito —> The super cheesy smothered colorado chile variety. Mmmmmm.

top view of a smothered Chile Colorado burrito on a round serving tray with a small bowl of guacamole, a red chili pepper, and slices of lime on the side.

The sauce for these burritos is so insanely good, I literally couldn’t stop eating it straight from the pan. Frankly it’s a miracle that any of the stuff actually made it into the tortillas. But it did! And I am so glad that it did because the whole cheesy saucy smothered part takes it all to the next level of YUM.

close up of a smothered Chile Colorado burrito with a fork, a bowl of guacamole, slices of lime and a red chili pepper on the side all in a round serving tray.

What people are saying about these Smothered Chile Colorado Burritos

“Just finished making and eating Burritos – FANTASTIC – tried to copy it exactly and it was so tasty my husband went back for 3rds -hmmm maybe too good.” – Rebecca

“I know this recipe was posted a while ago, but I just found this recipe through Pinterest and made it EXACTLY as stated and it was DELICIOUS! Will make again and again. My husband will be glad about that because he loved it too! Just wanted to let you know. 🙂 Thank you for the recipe! Wonderful pictures by the way.” – Ashley 

“OMG!!! I made these tonight and they were fantastic. The sauce was exactly what I have been searching for. I will use the recipe for enchiIladas. Better than any Mexican restaurant . Thank you.” – Barbara

“Oh, my gosh! I just made this for lunch and they were amazing! When you said you’ll want to eat the sauce by itself you were so right! Definitely one of my new all time favorites and have shared this page with my friends! ❤️” – Amanda

Smothered Chile Colorado Burritos
4.92 from 23 votes

Smothered Chile Colorado Burritos

Saucy, cheesy smothered chile colorado burritos made in 30 minutes. The sauce is so good you’ll want to eat it straight from the pan.
Prep: 5 minutes
Cook: 25 minutes
0 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients 

  • 2 pounds flank steak or similar beef, cut into 1 inch pieces
  • 2 10-ounce cans mild or medium red enchilada sauce
  • 2 tablespoons adobo sauce , (from a can of chipotle peppers in adobo sauce, found near the canned jalapeños)
  • 1 anaheim pepper, diced
  • 1 15-ounce can diced green chiles
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 tablespoon cold water
  • 2 tablespoons corn starch
  • 1 can black beans, drained and rinsed
  • 4 burrito-sized flour tortillas
  • 1 cup shredded Mexican-style cheese

Instructions 

  • Saute beef in a large sauce pan over medium heat until tender.
  • Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.
  • Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.

Notes

Control the heat by adjusting the amount of adobo sauce. 

Nutrition

Calories: 634kcal | Carbohydrates: 38g | Protein: 64g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 2701mg | Potassium: 1105mg | Fiber: 7g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 303mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this?Leave a star rating or comment below!
 
Tiffany of Creme de la Crumb in the kitchen

Welcome!

Hey there, I’m Tiffany – chef, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two!

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4.92 from 23 votes (19 ratings without comment)

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57 Comments

  1. Rosita Young says:

    do you sauter the beef in oil? it’s not been stated

  2. Julie says:

    5 stars
    my husband went crazy over these burritoes!
    Ricipe is definitely a keeper!

    1. Tiffany says:

      So happy to hear that!! Thank you for your feedback, Julie!

  3. Becky says:

    Pretty spicy so I added a 1/4 cup crushed tomatoes and a beef bou cube.

    1. Tiffany says:

      Thanks for your input, Becky!

  4. Golf4life says:

    4 stars
    This is a really delicious recipe! It did take me longer than a total of 30 minutes to make it and I am wondering if the ratio of cornstarch and water is a typo? When combined they turned into a dry, un-stirrable clump. Had to add a small amount of water to combine the two ingredients. Third time making this recipe and used top round steak instead of flank and it is much more tender. All in all a keeper!!

  5. Adam says:

    Hi,

    I am planning to do this dish. However, I was curious about nutrition facts. Do you know how many calories / proteins this dish has?

    Adam

  6. Amanda says:

    Oh, my gosh! I just made this for lunch and they were amazing! When you said you’ll want to eat the sauce by itself you were so right! Definitely one of my new all time favorites and have shared this page with my friends! ❤️

  7. I_Fortuna says:

    4 stars
    If one is going to go to all this trouble, why not make homemade enchilada sauce? NO it has no tomatoes if it is traditional.

    1. Tiffany says:

      This sauce isn’t really like enchilada sauce in my opinion – I love it as written! The flavor is spot on and not hard to make at all! 🙂

  8. Geary Fraser says:

    I was just curious, is that the correct ratio of water and corn starch? In my experience, when making a corn starch slurry, it’s usually a 1:1 ratio or 2:1 ratio, water to cornstarch.

    1. Golf4life says:

      I found the stated ratio of cornstarch and water to be “off”. 1 TBS water to 2 TBS cornstarch just became a big, dry clump and a whisk or fork would not work. I added a bit more water to be able to stir the mixture.

  9. Molly says:

    I love this chili recipe. I’ve used it so many times for family and friends. You should totally enter this chili contest! I think you have a good chance at winning (because I don’t want to steal your credit)!

  10. Marsha Masi says:

    Can you use ground turkey or chicken in this. We don’t eat red meats. Let me know. Thanks
    Marsha

    1. CELENA says:

      Hello marsha. (NO CLUE why my phone is doing all caps). I would not recommend ground meAt. Id sub shredded chicken or turkey instead. YUm!