Chile Colorado Burritos

1 1/2 to 2 pounds Chicken can make with stew meat if want to use red meat
1 large can mild enchilada sauce (19 oz.)
2 chicken bouillon cubes - use beef if use red meat
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese

I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

Put chicken, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)
When chicken is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Makes 5-7 burritos, depending on how full you make them.

Serving Size: Makes 7 burritos

Number of Servings: 7

Recipe submitted by SparkPeople user CRSANDOVAL.