Green Chile Burritos

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: 

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:

Green Chile Burritos Recipe

5 from 11 votes
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!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 284 kcal
Author Lil’ Luna


  • 1 chuck roast
  • 1 tbsp Italian Dressing Dry Mix
  • 1 tbsp Hidden Valley Dry Mix
  • 1 tbsp 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 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!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. Looks great! We just made egg and green chile tortilla wraps for lunch today, so this recipe caught my attention. 🙂

  2. 505 sauce is awesome!! (really it deserves 2 exclamation points). I’m also originally from Az. and my dad made the greatest green chile burritos. Of course he spent most of a day roasting chilies and cooking pork but once I discovered 505 I loved how it shortened the process! Now we live in Washington State and I cannot get 505 sauce 🙁 I miss it. Thanks for the recipe and the link!
    Can’t wait to try it out.

  3. These look so good! I don’t think I’ve ever tried 505 sauce. Can’t wait to try these! BTW, We have loved the Las Palmas Chicken Enchiladas you posted a while back. Thanks!

    1. You will definitely LOVE the 505 Sauce – it’s so stinking good!! Thanks for stopping by, and have a great day. XO

  4. I just bought some 505 salsa last week at our local Walmart here in northern utah. I am going to make a special trip to see if they have the green chili sauce. Can’t wait to try it! Making your red rice right now. Love your site!!!

    1. Hi Brooke! Thank you for stopping by. Let me know how you like the Salsa, and let me know if they have the Green Chili sauce too. It is seriously SO good. We just had it last night again because it’s the easiest and yummiest recipe out there. 🙂

    1. I use the already made but not cooked tortillas from Tortilla Land. Have you used or seen them before? They taste amazing and are so easy to make.

    1. YAY! Then you will have to try the burros – they are seriously so easy and so delicious. We are actually having them tonight. 🙂

  5. Oh my goodness! I am so glad that I found your blog! I am a native Phoenician – living in the southeast. While I am getting accustom to eating collards, grits, and black eyed peas, I totally miss my mexican food that I grew up on in Phoenix! I love to go back and visit, not just to see family, but for the food! (I bring back those mondo ginormous tortillas that are made fresh every time I visit). I have introduced mexican food to my husband and his family, but there’s nothing like the real thing. 🙂

    1. I am right there with ya, Kristie! Everything here in Texas in Tex-Mex and not like the regular Mexican food in AZ, and I miss it. These Green Chile Burros are delicious though and remind me of back home. Thx for stopping by! 😀

      1. 5 stars
        Amen sista!!! I was born in Mesa and moved to Texas when I was 8, but returned often to visit family. There is NO comparison to the Mexican food you can get in AZ!! I remember the first time I ordered enchiladas in TX I was freaked out that there was chili on it. That was supposed to be in a bowl with crackers! LOL Something I miss more than I can say are the YUUUUUGE (and thin) flour tortillas in AZ. Yeah…reading these comments and your post brought a tear to my eye. Oh, and those cheese crisp appetizers! I still make those at home all the way in FL now. Time to schedule another trip to my beloved AZ again for a Mexican food feat. LOL . Thanks for the memories and the recipes…I will be making them ALL.

        1. Thanks Jacklin! Sounds like you do need another visit to good ‘ole Arizona!!! Seriously the best Mexican food! Thanks so much and let me know what you think of the recipes you try!

  6. These look yummy! I do have a question. For the Hidden Valley Dry mix, where do I get it. Its not in my Tucson Frys. Maybe Im not looking in the right isle. I did find the Hidden Valley Ranch Dry Mix. HELP!!! I cant wait to use this recipe! 🙂

    1. That’s the stuff, Tamara – Hidden Valley Ranch Dry Mix. You can buy it in the envelopes like it comes at Fry’s or I like to buy it in bulk at Sam’s Club since I use it so often. 🙂

    1. I haven’t been brave enough to make some, especially since the pre-made ones that just need to be heated up are so good. I’m hoping to try to this year, though. 😉

  7. Where at in Texas are you? I live in the “big country” at Sam’s and at Albertson’s. I’m from New Mexico where green chili is a commodity we must have! Lol so this recipe was super exciting for me to see. Also, you can add green chili to spaghetti, hamburgers, mix-in to your BBQ sauce, etc. just to give it an extra little something. Thank you for sharing!

  8. I love that you too call them burros. I grew up in a small town in AZ and everyone called them burros. When I moved away and would say something about wanting a green chili burro, everyone looked at me funny. Burro takes me back to my childhood days. Miss those green chili burros! Thanks for the story and the recipes.

    1. Thank you! That’s the only name I know 🙂 You’ll have to give these “burros” a try! I’d love to know what you think!

  9. How many does this serve? Or how many burros would it make? Obviously, my husband might say it only serves 1! ????

    1. It just depends on how much you put in each burrito. It should make at least a dozen. Hope that helps!

  10. Made this tonight, and had the Mexican Rice as well. It was an absolute HIT! Definitely a new family favorite!

  11. Did you ever find the “505” sauce in Texas.
    We moved from Northern AZ. -“White Mt.” area.
    So I know about Phoenix area as well. Fry’s has good
    stuff except you can’t order the mild 505 Sauce. My stomach
    can’t take the Med. or Hot one. But my husband love it.
    Anyway, found it in “Wal-mart” and “United Supermarkets Market Streets” grocery stores, in Amarillo, glad you were able to get it. They had a show about it on oneof the TV stations in Amarillo and the guest was the owner of
    the company that makes the sauce I think you can go on line
    and find the recipes from “505” New Mexico Style Chili.
    God bless, Elizabeth

    1. Thanks Elizabeth! I would have my family bring me some, when they came to visit. Thank heavens I can find it here in AZ no problem. Thanks again for checking 🙂

  12. 5 stars
    Im so excited to try these tonight! i am from New mexico living in GA and we brought some 505 back on our last trIp.

    How big of a roast do you usually do?

    1. They are my favorite!! I usually buy a big one, so that I can cook it & shred it, to keep on hand. If you want one just for this recipe, you will be fine with a small one..maybe 3 lbs?

  13. 5 stars
    Love how easy and delicious this recipe is. Reminds me of green chile burros from Mexican restaurants which is one of my favorite things!

  14. 5 stars
    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.

  15. 5 stars
    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.

  16. 5 stars
    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!

  17. 5 stars
    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.

  18. 5 stars
    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!

    1. Yay!! Happy to hear that!! Thank you so much for letting me know! One day, you’ll have to try the green chile.

  19. 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?

    1. 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.