Easy Chile Colorado Smothered Burritos
By :Barbara Schieving
Print Recipe
An easy pressure cooker recipe perfect for a busy night!
Votes: 29
Rating: 4.34
Rate this recipe!
Course Main Course
Cuisine Mexican
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef, Enchilada Sauce, Tortillas
Prep Time 2 minutes
Cook Time 30 minutes
Servings
10-12 burritos
Ingredients
  • 3 pounds beef rump roast boneless, cubed
  • 16 ounces enchilada sauce divided
  • 2 tablespoons beef bouillon or two cubes of beef base
  • 1/2 cup Water
  • 10-12 flour tortillas burrito size
  • 2 cups cheese shredded
Course Main Course
Cuisine Mexican
Difficulty Medium
Browse Category Meat
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef, Enchilada Sauce, Tortillas
Prep Time 2 minutes
Cook Time 30 minutes
Servings
10-12 burritos
Ingredients
  • 3 pounds beef rump roast boneless, cubed
  • 16 ounces enchilada sauce divided
  • 2 tablespoons beef bouillon or two cubes of beef base
  • 1/2 cup Water
  • 10-12 flour tortillas burrito size
  • 2 cups cheese shredded
Votes: 29
Rating: 4.34
Rate this recipe!
Instructions
  1. Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press [Pressure Cook] and 30 minutes pressure cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure. When valve drops, carefully remove lid.
  2. Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
21 replies
  1. mpescador
    mpescador says:

    Reads more like thick enchiladas than smothered burritos. Suggest green chili or red chili rather than enchilada sauce for topping.

  2. Kiisu
    Kiisu says:

    So yummy!! The meat was very tender. My only complaint is that there were no veggies in the mix, so have to supplement with sides. My family loved it! ❤

  3. Cumbeesc
    Cumbeesc says:

    Beef was tender and cooked well but rather bland. Tasted like pot roast. Needed something to spice it up. The next night we ate the leftover burritos with pico de gallo, sour cream and taco sauce on top.
    Way better thst way.

  4. TerBearScooterpants
    TerBearScooterpants says:

    This is the first meal we made in our new IP. We topped them with onions, salsa, sour cream and avocado. We got 5 thumbs up! We’ll make this one again for sure.

  5. Quickfarms
    Quickfarms says:

    The meat turned out good, i wonder what would happen if i added pepoers and onions to it?

    Also thr sauce was to thin

    The meat was tasty and render

  6. Cozy2963
    Cozy2963 says:

    Excellent!! It was easy to make and it tastes really good! I think the next time I make it, I’ll ad some chilies to the pot to spice up some!

  7. VanAna13
    VanAna13 says:

    Was surprised at how delicious these turned out! Whole family, kids included!, loved them! Thank you 🙂

  8. mcdowelldawn77@yahoo.com
    mcdowelldawn77@yahoo.com says:

    This is a very nice recipe but i suggest maybe to high light that the roast needs to be cubed. And not a lighter color. Or perhaps start with that as the first instruction. I missed it, I was able to fix the mistake but we had to wait till the following day to finally enjoy this dish.
    Also its very important to use red enchilada sauce as it works best due to the higher fat content in beef.

  9. Linguolizzard
    Linguolizzard says:

    Made it with Hatch brand organic medium enchilada sauce and followed directions with one exception, I also added cheese to inside of burrito. Everyone loved it. Only thing is it only made about 8 servings. I followed measurments of 1/2 cup per burrito using measuring cup. I did use a slotted spoon to put into the cup so maybe it would make 12 if you included liquid inside the burrito but i dont think it would be as good that way. Will definitly be making this again.

  10. Coeur
    Coeur says:

    Instant hit! Meat was extremely tender. Once done, i drained the sauce from the meat and thicken the rest of the sauce and used it as gravy for another meal. Will definitely make again.

  11. Ljh9256
    Ljh9256 says:

    I thought it was tasty, but drier than I’d like. There was a lot of sauce/liquid left over in pot. It was also thinned out with taste. I’m thinking of not adding the extra 1/2 cup of water and only use the Enchilda sauce. I, too included cheese when i filled burritid.

  12. Jennifergrissom
    Jennifergrissom says:

    Yummy. The leftover liquid will be a terrific soup base. I only got 7 burritos using burrito size tortillas, but my rump roast was only 2.8 pounds.

  13. ixmanmoxi
    ixmanmoxi says:

    This was my first ever instantpot meal and it was absolutely perfect. great, quick, easy and delicious. kids loved em and i took leftover burrito to work the next day. yum.

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