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:
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 tbsp Italian Dressing Dry Mix
- 1 tbsp Hidden Valley Dry Mix
- 1 tbsp Brown Gravy Dry Mix
- ½ 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 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!