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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
It depends on how spicy your sauce is! I use the mild 505 green chile sauce, but it comes in different levels of spice. You can choose how spicy you want to make it!
If your local grocery store doesn’t have it, you can order from their online store (so worth it!). Or, another option is to use Green Enchilada Sauce, although it’s just not quite the same.
Yes! Just place the shredded beef in a large saucepan. Add the 505 sauce and simmer on the stove.
For some more Mexican recipes:
- Spanish Rice
- Red Cheese Enchiladas
- Restaurant Style Chicken Tacos
- Bean Chimichangas
- Beef Flautas
- Carne Asada
Green Chile Burritos Recipe
Ingredients
- 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)
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you make your own tortillas? I just tried making some tonight and failed terribly.
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. 😉
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! 🙂
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. 🙂
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. 🙂
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! 😀
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.
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!
Our Costco has 505 Green Chile sauce here in Texas. It is yummy!!!
YAY! Then you will have to try the burros – they are seriously so easy and so delicious. We are actually having them tonight. 🙂
What tortillas do you use? They look so yummy!
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.
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!!!
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. 🙂
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!
You will definitely LOVE the 505 Sauce – it’s so stinking good!! Thanks for stopping by, and have a great day. XO
looks yummy!! What size roast do you use?
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.
Looks great! We just made egg and green chile tortilla wraps for lunch today, so this recipe caught my attention. 🙂