Creamy Chili Colorado Burritos

 Ingredients:

2 lb boneless beef chuck roast

2 (10 oz) cans of red enchilada sauce

1 teaspoon beef granules (I use better the beef base)

2 cloves garlic, minced

1/2 cup chopped onion

Salt & Pepper to taste

1/2 cup heavy cream

1 tablespoon of cornstarch

3 tablespoons of water

8 (8-inch) flour tortillas

1 cup shredded Monterrey jack cheese (I use 2 cups, i like lots of cheese)

Optional toppings:  Sour Cream, Pico de Gallo, Guacamole

1.  Lightly grease a slow-cooker.  Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion, garlic and onion.

2.  Cover and cook on low for 6-8 hours, or until meat is tender.  Remove meat from slow cooker leaving sauce, and shred with tow forks.  Season beef with salt and pepper, to taste.  Set aside.

3.  Preheat oven to 400 degrees.  Lightly grease a 9 x 13 pan.  Spread 1/2 cup sauce from the slow cooker into the bottom of the dish.

4.  with the sauce left in the slow cooker, whisk in the cream.  In a small bowl, whisk together the cornstarch and water, then whisk the slurry into the slow cooker, cover the slow cooker again, and let simmer while you prepare the burritos.

5.  Divide the shredded beef evenly between the tortillas.  Roll up and place seam side down in the prepared baking dish.

6.  Pour the sauce over the burritos.  Sprinkle with cheese.  Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.

7.  Serve with optional toppings, if desired.