The easiest Green Chile Burritos require just a few ingredients, including a seasoned chuck roast and 505 green chile sauce. The whole family loves them!
Mexican food is probably the kind of food we eat most often in our house, and these green chile burros 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 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 like my grandma did in making the sauce, because we found one that is our FAVORITE!! It’s 505 Sauce, and can be found at Fry’s (Kroger) in Arizona. You can also order the sauce 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 and 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 (go HERE for that recipe). We save the left overs and stick the meat in the crockpot with some 505 Sauce for a bit and we’re set!
Whether you have leftovers or not, the crock pot does all the hard work for you! If you don’t already have some 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. Cook on HIGH for 4 hours or until tender.
SHRED. Once Roast is slightly warm, 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 tortillas.
Note: You could also use chicken or pork in place of the beef. Use the same dry seasoning mixture and sauce.
Additions & Leftovers
Additions: If you want to add extras you can either wrap them in the burro along with the meat, or add it on top. Some yummy choices include:
- Refried Beans
- Black Beans
- Sour cream
- Pico de Gallo
- Shredded cheese
You can use leftover beef to make tacos, salad, or quesadillas.
STORE leftover beef in the fridge for 2-3 days. Reheat in the microwave and wrap in a tortilla.
If you want to FREEZE leftovers, assemble the burritos and wrap each burro with plastic wrap and place together in a freezer Ziploc. Freeze for up to 3 months.
To REHEAT quickly, wrap with a damp paper towel and microwave until warm throughout. Otherwise, allow the burrito to defrost. Remove plastic and wrap in tin foil. Heat in the oven at 350°F until warm.
For some more Mexican recipes, check out:
- Spanish Rice
- Red Cheese Enchiladas
- Restaurant Style Chicken Tacos
- Bean Chimichangas
- Beef Flautas
- Carne Asada
Green Chile Burritos Recipe
- 1 chuck roast
- 1 tablespoon Italian Dressing Dry Mix
- 1 tablespoon Hidden Valley Dry Mix
- 1 tablespoon Brown Gravy Dry Mix
- 1/2 cup water
- 1-2 cups 505 Green Chile sauce
- Tortillas (we prefer the uncooked store bought tortillas)
- Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix, and Italian Dressing Dry Mix together.
- Place chuck roast in your crock pot. Pour ⅓ cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
- Once the roast is slightly warm, shred it.
- Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
- Serve on warm tortillas. ENJOY!
Do you pour 1/3 or a 1/2 a cup of water over meat?
I usually add 1/3 cup 🙂 But, it’s ok if it’s a little more than that. Enjoy!!
I ran into the same problem you did, because the recipe ingredient list says 1/2 a cup, but the instructions say 1/3 cup of water. Anyway I used the 1/2 cup and it was really too much. Next time I will just use1/3cup. Hope that helps!
This is one of the first recipes I tried. We still make it 6 years later & love it.
Love how easy and delicious this recipe is. Reminds me of green chile burros from Mexican restaurants which is one of my favorite things!
Another favorite and probably the easiest meal ever. I can never make enough of these and if you do have leftovers they heat up quite nicely.
These are my favorite burritos! I make them often. I can throw everything in the crock pot & walk away for a while without worrying about it.
Oh, my gosh, these are so tasty!! I couldn’t believe how easy they were to make. I will be making these a lot more!
I make a Sunday roast every month. As soon as I saw this recipe I ran out and bought the green chili sauce to use with the left overs. It is one of my favorite meals now.
What size chuck roast?
Mine is usually between 1-2 pounds, but really it doesn’t matter.
Want to make the Green Chili Burritos. Where can I find the 505 Green Chili Sauce?
I find it at Fry’s or Walmart. Hope you find it!
I had to make this without the green chile since there are none in my area (Tennessee) but OMG it is sooooo delicious even without it!!! I will be keeping this recipe forever!
Yay!! Happy to hear that!! Thank you so much for letting me know! One day, you’ll have to try the green chile.
I have not made this yet, but sounds/looks delicious. Plan on trying it next weekend. What should be do if we can not find the sauce?
I hope you love the recipe. If you can’t find the 505 brand, you can use any green enchilada sauce. Las Palmas, Old El Paso, La Victoria are some popular brands at most stores.
This is one of my husbands favorite easy dinners. We make it at least once a month.
Approximately what size roast do you use.
What size roast should I use for the given amount of ingredients?
I love the way you only have a few minutes of stirring and shredding to do and dinner is ready. They have so much flavor you would think you worked all day.Thank you for sharing this with us.
I made it and I’ll give it two thumbs down. It just wasn’t good.
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