Green Chili Beef Burritos

By chelyc13

Ingredients

• 1 boneless beef chuck roast (3 pounds)
• 1 can (14-1/2 ounces) beef broth
• 2 cups green enchilada sauce
• 1 can (4 ounces) chopped green chilies
• 1/2 cup Mexican-style hot tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 12 flour tortillas (12 inches)
• Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

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.