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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.
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?
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?
a VERY INTERESTING AND EASY RECIPE, WELL DONE!!
Thank you for trying it!! It’s one of our go-to’s!
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
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 🙂
Made this tonight, and had the Mexican Rice as well. It was an absolute HIT! Definitely a new family favorite!
I’m so glad you tried these!! We love these! Thank you for letting me know!
How many does this serve? Or how many burros would it make? Obviously, my husband might say it only serves 1! ????
It just depends on how much you put in each burrito. It should make at least a dozen. Hope that helps!
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.
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!
Yum – thank you Kristyn. Have a good weekend.
Hi, I’m fairly sure I’ve also bought the 505 Sauce at Safeway, in AZ. Good luck! An AZ native.
Do you brown your roast before putting it in the crockpot?
No, I do not brown it at all. Just add a little water and the seasoning mix. 🙂
Have you made this using a pork roast, rather than beef roast? If you did, would you use the same dry mixture?
I have not made this using pork roast but think I’d do the same dry mixture if I did. 🙂
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!
I’m in Houston!! If you find this sauce you will love making Green Chile burros!! 😀