The BEST Crockpot Green Chile Burritos
Are you looking for the ultimate green chile burrito? Look no further!
This recipe has been used for many family gatherings, on family trips, and for lots of weeknight dinners! It makes a ton so if I either like to bring another family or two dinner when I make it or I put the rest in a ziplock bag and freeze it to use it as a freezer meal!
3 1/2-4 lb beef roast
2 to 3 lb pork roast (not chops with bones; big bone is ok)
1 large onion, diced
2 cloves of garlic, minced
Salt and Pepper
Put in the crockpot with lid and no liquid. Cook on HIGH for 7 hours. One hour before dinner remove meat to rest before shredding. Take out 1 cup of liquid and set aside. Dump out the rest of the liquid. Once meat has rested remove fat, bones, and anything else that is not needed. Shred meat and then to add the one cup of reserve liquid.
In the crockpot add:
1 large can diced green chilies
1 can cream of chicken soup
2 (19 ounce) cans Las Palmas green enchilada sauce
1 (30 ounce) can refried beans
Stir together well. Then add shredded meat back into crockpot. Stir together and then let everything cook another hour on high before serving.
Grab tortillas add sour cream, cheese, green onions, or whatever else you like in your burritos!