Best Green Chili Burritos Recipes

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• 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.

BEEF AND BEAN GREEN CHILI BURRITOS

Steps:

• Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13x9-in. baking dish. Sprinkle with chilies and remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

GREEN CHILI BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
• Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
• Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
• In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

SLOW-COOKED GREEN CHILI BEEF BURRITOS RECIPE

Steps:

• 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 two 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.
• Yield: 12 servings.
• 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.
• Originally published as Green Chili Beef Burritos in Country Extra
• January 2010, p49
• Nutritional Facts
• burrito (calculated without optional ingredients)equals 419 calories, 17 g fat (6 g saturated fat), 74 mg cholesterol, 1,175 mg sodium, 36 g carbohydrate, 5 g fiber, 29 g protein.
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GREEN CHILI PORK BURRITOS

Steps:

• Cover the bottom of your crock pot with water... you don't want much, because the roast will make its own juices. Cut most of the fat off your pork roast. Cut slits all over your roast and put garlic cloves down into each slit. I love garlic so I usually cut a LOT of slits. I usually use at least 8 cloves for this process. Sometimes I press a few cloves of garlic and rub it over the surface of the roast as well. Take your cumin and rub it all over the surface of your roast. Do the same with the crushed red pepper. I like it on the spicy side, so my roast usually ends up pretty red from all the crushed pepper and cumin. I also add salt to give a little extra flavor. I usually cook my roast on medium heat and just let it go most of the afternoon. After the roast has cooked for a few hours, it'll be swimming in juice... go ahead and add in the green chilis now (I don't cook it all day with the chilis because I find the longer you cook the chilis, the milder they become). Also add your pinto beans. I usually shred the pork up with two forks at this point, mix everything together, and let it cook for another half hour. I don't drain the liquid until I'm ready to serve the meal - it helps to keep the pork from drying out. I serve on flour tortillas that have been warmed up on a pan on the stove. Enjoy!

GREEN CHILI BURRITOS

Steps:

• Heat Mexican Meat Mix in a small saucepan. Warm tortillas 1 at a time over low heat in a very large skillet until soft and pliable. Spread about 1/2 cup Mexican Meat Mix over the lower third of each tortilla. Fold the bottom edge of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Place on a heated plate, seam-side down. Garnish with shredded lettuce. Serve warm.
• **VARIATION: Enchilada-style Burritos: Cover burritos with enchilada sauce and sprinkle with greated Cheddar cheese. Just before serving, place under broiler to melt cheese. Garnish with shredded lettuce and sour cream.