Green Chile Burritos a La Crock-Pot

"Found this recipe in a newspaper a long time ago. Easy and tasty. Freezes very well. I once ate on these for a couple of months!"
 
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Ready In:
10hrs 30mins
Ingredients:
12
Yields:
8 burritos
Serves:
4-6
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ingredients

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directions

  • Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
  • Reserve broth. Shred meat into 3 quart saucepan.
  • Add broth, onion, tomatoes, chiles, and salsa.
  • Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
  • Bring to boil and heat through, until onion is translucent.
  • Put mixture in center of warmed tortilla and fold.

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Reviews

  1. Made as written. Delicious! We are going to use the leftover filling to top some nachos tomorrow night!
     
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