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.
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.
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.
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.
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
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.
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.
So glad you enjoyed it Ashley! Isn’t that sauce just addicting?! Now I’m going to have to put it on my dinner rotation this week cause you’ve got me craving it ha!
I’m definitely making these SOON — like probably tomorrow; I even have everything on hand! But first I want to ask about the chiles — I’ve never seen a 15 oz. can of diced green chiles; can you tell me what brand you used? I have a relatively large (in terms of diced green chile can sizes) can from Walmart, and it’s only 7 oz. Of course I could use 2 of these . . . but that’s a whopping amount of diced green chiles! Just double checking to make sure I’m understanding correctly the ingredient you call for.
This my first time on your site, and I’ll definitely be back. Thanks for the many appetizing recipes!
Hi Norma – one 7 ounce can will work great!
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.
This sauce really is one of my favorite things in this world, I could eat it straight from the pan with a spoon! Over enchiladas is GENIUS!!
What brand of enchilada sauce do you use? there’s so many.
I’ve been trying many of your recipes and my family has been happy with all of them. As a note: they found the steak too dry the first time that I tried this recipe, so I thought I would try again. I cooked it in the slow cooker on high for about 4 hours on high, then used about 2/3 inside the burritos and the last 1/3 of the mixture outside to smother. Beans & steak infused with the taste and no need for a thickener! My family liked it a lot more and now it’s on the rotation. Thank you!
These were heaven on a plate! Thank you so much for this recipe. I never wanted dinner to end!
Isn’t that flavor outstanding??? I have a hard time not just eating the whole pan of sauce I love it so much – so glad you liked these too Amanda!