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!

Ready In:
10hrs 30mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@jennyonthespot
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@jennyonthespot
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"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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  1. baybmomma
    Made as written. Delicious! We are going to use the leftover filling to top some nachos tomorrow night!
    Reply
  2. jennyonthespot
    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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