Green Chile Burritos

The easiest Green Chile Burritos require just a few ingredients, including a seasoned chuck roast and 505 green chile sauce!

Mexican food is probably the kind of food we eat most often in our house, and these Green Chile Burritos are one of our go-to Mexican dinners! Sometimes our younger kiddos prefer Bean Burritos over these ones, but the whole fam loves burritos!

Just Like Grandma’s Burros!

Growing up we always called my great-grandma “Grandma Bean Burro.” It wasn’t until I was a teenager that I realized that really wasn’t her name.

I asked my mom just recently why we called her that, and she said it was because all of us knew her for her “burros”. Apparently, she made the best homemade Bean Burritos and everyone LOVED them.

I tell you this because every time I make these green chili burritos, I think of her.

Fortunately, we don’t have to do all the hard work my grandma did in making the sauce, because we found one that is our FAVORITE!!

Our Favorite Green Chile Sauce

It’s 505 Sauce and can be found at Fry’s (Kroger) in Arizona. It includes Hatch Valley green chiles, tomatoes, onions, rice flour (as a gluten-free binder), lime juice, garlic powder, and salt. 

If your local grocery store doesn’t have it, order from their online store, and I’m telling you guys it is SO worth it if you like green chile burros!

All you do is cook your meat, add this sauce, and you’re good to go!

Let Your Crockpot Do the Work!

We have these green chile burritos at least once a month, and it’s always the night after we have Roast. We stick the leftover meat in the crockpot with some 505 Sauce and cook for a few hours.

If you don’t already have leftover meat to use, follow these simple instructions:

SEASONING. Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix, and Italian Dressing Dry Mix together.

COOK. Place chuck roast in your crock pot. Pour ⅓ cup water over your roast. Sprinkle Mix all over the top of your roast and add the lid. Cook on HIGH for 4 hours or until tender.

SHRED. Once the Roast is tender, shred it.

SAUCE. Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.

SERVE. Serve on warm corn or flour tortillas.

Additions & Leftovers

Variations. Use chicken or pork in place of beef. Use the same dry seasoning mixture and sauce.

Additions. To add extras, either wrap them in the burro along with the meat or add it on top. Some yummy choices include: 

• corn, tomatoes, or lettuce
• Refried Beans or black beans
• Salsa or Pico de Gallo
• sour cream or shredded cheese

Leftovers. Use leftover green chile beef to make Tacos, Salad, or Quesadillas.

Storing Info

STORE leftover beef in the fridge for 2-3 days. Reheat in the microwave and wrap in a tortilla.

FREEZE leftover assembled Green Chile Beef Burritos. Wrap each burro with plastic wrap and place burritos together in a freezer Ziploc. Freeze for up to 3 months.

To reheat quickly, wrap with a damp paper towel, place it seam side down, and microwave until warm throughout. Otherwise, allow the Green Chile Burrito recipe to defrost.

Remove plastic and wrap in tin foil. Heat in the oven at 350°F until warm.

Recipe FAQ

For some more Mexican recipes:

• Spanish Rice
• Red Cheese Enchiladas
• Restaurant Style Chicken Tacos
• Bean Chimichangas
• Beef Flautas
• Carne Asada