Chile Colorado Burritos {Slow Cooker}
1 lb stew meat
2 cans enchilada sauce
flour tortillas
shredded cheese
Place stew meat in 6-quart slow cooker. Cover with enchilada sauce. Cook on low for 8 hours. (Mine cooked much quicker than 8 hours, after about 4 hours, I turned it to "keep warm")
Shred beef. On an oven-proof plate, lay out a tortilla. Top tortilla with about 1/3 cup of the meat and some shredded cheese. Roll up into a burrito. Pour some enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
Two ingredients, one crock pot, one very happy hubby!
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