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Green Chile Burritos

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Michelle

Hi!I'm Michelle, a wife, mother of 7, author, freelance writer, virtual assistant, and mompreneur.Whether it's staying within a budget, planning inexpensive meals and projects, performing social media tasks, or running through emails, I give my all to help any way I can.When I'm not working or chasing kids, I'm playing with my bunnies out back.
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One of my favorite things about growing up in Arizona is the food! Mexican food EVERYWHERE! I miss it since transplanting to Tennessee in 2008. So, what do I do when I’m missing the flavors of home? I call my Dad! Salsa, tacos, enchiladas, burritos… You name it, he knows how to make it! His green chile burritos are my FAVORITE!

All this week, I’ve had a serious craving for his Green Chili Burritos. After a call to my Dad, I can finally satisfy it! Let me just say..DELICIOUS!!

When we first met, Tony was anti-foreign food of ANY kind. I’ve slowly brought him to an acceptance of Mexican food. He eats green Chile on bread instead of tortillas, but it’s a compromise (kinda like when he puts ketchup on my meatloaf- another story for another time). So, he has a green chile sandwich while the rest of us have green chile burritos.

How to make it

  • 3lb roast (pork, beef, or combo of both)
  • 1 large onion, coarsely chopped
  • 3- 7oz cans diced green chile’s
  • Garlic salt, salt, and pepper to taste
  • Corn starch for thickening (or flour works, too)
  • Shredded cheese
  • Large tortillas (3-4 packs for whole pot)

Directions:Cut the roast into cubes. I tend to stay around 1″. Place in bottom of slow cooker.

Season the meat with desired amount of salt, pepper, and garlic salt.

Add chopped onion on top of the meat.

Add the green chiles, all 3 cans left undrained, on top of the meat.

Add enough water to cover the ingredients.

Cook on low for approximately 8 hours.

Trying to drain enough liquid to not have an extremely wet meat mixture, place the meat/onions/green chile in a large saucepan.

Add enough liquid from the slow cooker to make a soupy consistency.

Cook over medium heat, stirring in enough corn starch to thicken it. (I like it to stick together well, but not be clumpy.)

Green Chile Burritos filling is done!

Remove from heat, place desired amount in tortilla, sprinkle cheese over it, and roll into a burrito.

Viola! Green Chile Burritos complete!

*Tip: It’s easier to roll tortillas into burritos when they are slightly warm. They are so much more flexible, and not as easy to tear while folding.

If you have problems rolling a burrito, I would be more than happy to help! Don’t be afraid to ask! Simply comment below, or email me, and I will get you hooked up!

Let me know what you think. Comment below!