Smothered Chile Colorado Burritos

2 Oct

I found this recipe on pinterest. The picture made it look delicious! The original recipe called for beef but I had already defrosted pork, so pork it was. This came out kind of dry, not particularly smothered at all. Maybe I’ll try it with beef and more enchilada sauce next time.


Smothered Chile Colorado Burritos
adapted from chef-in-training

1-2 lb pork loin
1 can red enchilada sauce
2 chicken bullion cubes
1 can refried beans
5-7 tortillas
1 cup shredded cheese more or less depend ending on personal preference

Put pork into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
When pork is done (very tender and flakes off when stirred), taste and add more salt, if desired.
Make sure beans are warmed through.
Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of pork, give or take, and roll into a burrito.
Place burritos into a greased 9×13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.
Broil until cheese becomes bubbly, approx. 2-4 minutes.
This recipe makes about 5-7 burritos depending on how big you make them.


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