Average Rating: 4.666666TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hours
YIELD: 8 servings.Ingredients
- 2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
- 2 cans (10 ounces each) enchilada sauce
- 1 teaspoon beef bouillon granules
- 1 can (16 ounces) refried beans, optional
- 8 flour tortillas (8 inches)
- 1 cup shredded Colby-Monterey Jack cheese
- Chopped green onions, optional
Instructions
- 1. In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender.
- 2. Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up.
- 3. Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts
1 burrito (calculated without beans): 414 calories, 19g fat (8g saturated fat), 86mg cholesterol, 889mg sodium, 33g carbohydrate (1g sugars, 3g fiber), 31g protein.
