Easy Chile Colorado Smothered Burritos

Fork tender chunks of spicy beef wrapped in a flour tortilla, covered with enchilada sauce and cheese then broiled until the cheese is melted and gooey and starting to bubble and brown. 

Last month, we were driving home from a wrestling tournament in Reno, Nevada, and decided to stop for lunch in the tiny town of Battle Mountain. I opened the Yelp app on my iPhone and checked out the reviews on the top rated restaurant, El Aguila Real. One reviewer said, this is the best place to eat in Battle Mountain.

My husband and I were a little leery of Mexican food in a small town in Nevada, but decided to give it a try and ordered a Chile Colorado Smothered Burrito. It was fantastic. One was big enough to share, and it tasted like someone’s sweet little abuela was in the back doing the cooking.


When I got home, I couldn’t stop thinking about the chile colorado burrito. We eat a lot of Cafe Rio Sweet Pork Barbacoa Salads and often make pork tacos and enchiladas at home, so beef was a nice change of pace.

Chile Colorado is a very popular, easy slow cooker recipe. My pressure cooker recipe is inspired by Chef In Training’s Chile Colorado recipe. The original recipe cooks for 7-8 hours in the slow cooker. The cook time in the pressure cooker is only 30 minutes.


The Frontera Red Chile Enchilada Sauce, which comes in 8 ounce packages, is perfect for this recipe, but feel free to use your favorite brand. I used a rump roast because it’s leaner than chuck roast, but you could use chuck or even stew meat if you prefer. If you have time, you could sear the beef before you cook it in the enchilada sauce. You could even cook the roast whole and cut or shred it after it’s cook, just be sure and increase the cooking time.

This recipe is an easy pressure cooker recipe, perfect for a busy night. The beef freezes well, so if I have leftovers, I like to freeze it in Ziploc bags in individual serving sizes for quick lunches too.

Easy Pressure Cooker Chile Colorado Smothered Burritos

Easy Pressure Cooker Chile Colorado Smothered Burritos


  • 3 lbs. boneless beef rump roast, cubed
  • 16 oz. enchilada sauce, divided
  • 2 beef bouillon cubes or 2 teaspoons beef base (ex. Better Than Bouillon)
  • 1/2 cup water
  • 10 -12 burrito-size flour tortillas
  • 2 cups shredded cheese (I used Colby Jack)


  1. Add beef, 1 cup enchilada sauce, bouillon and water to the cooking pot. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release pressure. When valve drops carefully remove lid.
  2. Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.

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    Leave a Comment:

  1. Gary says

    Well I thought the same recreating something that is so well loved and have it be less than excellent may not be a fair comparison or not compared at all.
    So Barbara I did the inverse of what you did, Making “Chile Verde” started with a Pork roast, cut into cubes seared in in PC on all sides, added Rick Bayless Green Enchilada sauce, and about a 1/4 cup of Herdez salsa verde, some better than bullion Veg. and some beef 1/2 cup water,, cooked high pressure 30 Minutes, It was very good. This made me want to try your Chile Colorado, just to see how it comes out. As i am always looking for short cut in a hurry meals to as they have there place FAAST!! Eats, My daughter who is in college and lives away from home needs quick good meals

  2. Gary says

    I make my own sauce for Chile Colorado from scratch, using roasted Ancho peppers, in a dutch oven, for three hours, and have been told it has No equal, but in a pinch i have used Rick Bayless frontera enchilada sauce, for other foods, and like it, but have not used Enchilada sauce to make chile Colorado,
    I like his sauce does not have MSG and other bad stuff in it.
    I like the Idea of the speed and simplicity, but wonder if it would lose a lot in the changes.
    I could live with a close similarity, or something just as good but different.
    I will try it out, and see what I get.

    • Barbara Schieving says

      Hi Gary – I don’t think you’ll ever get a from scratch taste using convenience products, but I think it’s a great alternative that’s quick, easy and delicious. Enjoy!

  3. Jerry Nichols says

    made the red burritos with 2.6 pounds of bottom round.

    I cut into small cubes. I added a cup of Litehouse reconstituted red onion and a fourth cup of chives to the sauce. A few shakes of cumin and chili powder before light browning the meat in a separate pan.

    The browned meat was added to the sauce with water and beef base and coked on high for 30 minutes. While cooking I prepared the tortillas by placing a Tbs of Mexican cheese in each tortilla. Added the cooked meat rolled and covered with other pouch of sauce and cheese. I made enchilada gravy out of remaining cooking sauce. By adding two Tbs of cornstarch mixed wot two Tbs of cold water to the boiling sauce. After about two minutes of boiling I added two Tbs of unsalted butter and stirred until thickened.

    Then broiled the smothered burritos for about thee minutes and served with a bowl of the gravy to be added by personal choice. They were fantastic and our guests are now addicted to pressure cooking and smothered burritos.

    Thanks for the great recipe!

  4. Jerry Nichols says

    Barbara, I want to make green cubed chicken breast enchiladas. I have the Frontera Red and Green sauce. I plan to use chicken base in lieu of the beef base. My question is how long should I pressure cook about three pounds of cubed chicken breast?

    • Barbara Schieving says

      Hi Jerry – Cubed chicken breasts won’t take very long. I’d start with 4 minutes and a quick pressure release. Give it a stir and cut a piece in half to see if it’s cooked through, then give it another minute or two if it needs it. Let me know how it goes. Thanks!

      • Jerry Nichols says

        It took five minutes and they were delicious. Next time I will use larger pieces, then pull the chicken for an easier more unified assembly. They have a wonderful flavor. I used the Frontera Green sauce. My juice did not reduce and I was wondering if I could thicken the sauce with some corn starch?

        • Barbara Schieving says

          Thanks for the update. Glad you enjoyed it. Yes, I often thicken my sauces with cornstarch when I’m pressure cooking. Just dissolve it in cold water first.

  5. crystal says

    I made this as my very first recipe in my electric pressure cooker tonight…I’m hooked and the family really liked it. so easy and delicious. Can’t wait to try something else.

  6. Lisa says

    Hi. I am from Australia and just love your recipes. I use my pressure cooker about 5 times a week for almost anything I would normally cook on the stove or in the oven. My pressure cooker is quite different to yours though. I have the sauté option but it has settings rather than timer. I have been turning it to 6 and setting a digital timer….then releasing the pressure. You mention on here about cooking til beep goes off then waiting….mine can take about 10 minutes to get to temp, lets off steam then I set timer. when it goes off I release. Can you explain what I would do with my pressure cooker to make your recipes???

    • Barbara Schieving says

      Thanks Lisa! The electric pressure cookers don’t start the timer countdown until they are at pressure. So the timing should be the same as when you see the steam from your pressure cooker and start your timer.

  7. Joy says

    This looks yummy! So many times the cheese is in the burrito mixture. This way I can leave it off for myself & put it on for my husband. I’ve passed right by many burrito recipes because of this. Now I’ll do it this way. Do you know if any of the packettes are available in Canada? Thanks!

  8. Rose says

    This looks wonderful. I can’t wait to get to my pressure cooker. This will go great with my homemade Spanish rice… Which takes 45 minutes. :-(

    • Barbara Schieving says

      Thanks Rose! Have you tried making your Spanish rice in the pressure cooker? Rice cooks great in the pressure cooker.

  9. says

    My husband makes Chile Colorado from scratch with the dried chile peppers. Yours looks yummy and way easier than the time he spends on his! Once again, I’m left wishing so badly that we had a pressure cooker! For now, at least we have Barbara Bakes!! xo

  10. Carol says

    Mmmmm-we’re just finishing up chicken enchiladas-I know Bob would be ALL FOR these. That enchilada sauce is a new one to me-have never seen it in my area darn it-I’ll work around it. I haven’t used the pressure cooker in a week or so-I’m so overdue.

    Thank you Barbara!

  11. says

    I lovveeeee chili Colorado and this looks delicious. Frontera grill is my favorite Chicago restaurant (love his cookbooks too). How do I get my hands on these packets. Did you find them in the grocery store? Your’e an inspiration with the pressure cooker Barbara. I’m off to get mine from the pantry.

    • Barbara Schieving says

      Harmons sells the Frontera enchiladas sauces. The green one’s great too. I’d love to eat at the Frontera grill one day.