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Green Chili Burritos

Warm flour tortillas filled with tender slow cooker shredded beef and finished off with your favorite toppings. These green chili burritos are delicious, easy, and perfect for a weeknight dinner for busy families!

green chili burritos on white plate

Slow Cooker Shredded Beef Burritos

These green chili beef burritos are one of the easiest slow cooker recipes that I’ve tried. The shredded beef cooks low and slow all day and is ready to quickly assemble right before dinner. It’s the perfect meal to reach for when you have a busy day ahead.

Not only is the meat super tender, but it has amazing flavor from the salsa verde, green chiles and spices. It basically shreds itself and then goes back into the juices to soak up the flavor even more.

Then you’ll add the meat to a warm flour tortilla and fold it up into a burrito. Add some melted cheese or any of your other favorite toppings like lettuce, pico de gallo or sour cream. Serve with a side of cilantro lime rice or fajita veggies for the ultimate Mexican meal!

green chili sauce in crock pot

Substitutions

  • Swap the beef with a pork roast if you’d like. Both turn out super tender and delicious.
  • Instead of salsa verde, use green chile sauce.
  • Mix in some chopped jalapenos or chili powder if you like heat.
  • Swap the tortillas for lettuce wraps to keep it low carb.
  • For more flavor, you can always add in a sprinkle of taco seasoning or fajita seasoning.

Burrito Toppings

Whether it’s more salsa verde, a spoonful of sour cream or a sprinkle of shredded cheese, there are plenty of delicious toppings to pile onto these green chili burritos!

tongs holding up shredded beef

Repurposing Leftovers

This recipe makes a lot, so we usually always have leftovers to use for lunch or dinner the next day. Any of the below recipes are great ways to easily transform the meat into a totally new dish!

Freezing the Beef

This shredded beef also freezes wonderfully and makes an easy freezer meal to pull out on a busy weeknight. Once it has cooled down, place the meat in a freezer bag and squeeze out any excess air. Then place in the freezer for up to 3 months.

Thaw in the refrigerator overnight and reheat in the slow cooker on the low setting until warm. You may also reheat in a pan on the stove over low heat.

stacked green chili burritos on white plate

More Easy Mexican Dinners:

stacked green chili burritos on white plate

Green Chili Burritos

5 from 2 votes
Warm flour tortillas filled with tender slow cooker shredded beef and finished off with your favorite toppings. These green chili burritos are delicious, easy, and perfect for a weeknight dinner for busy families!
Prep Time: 5 mins
Cook in Crockpot: 8 hrs
Total Time: 8 hrs 5 mins
Servings: 8

Ingredients 

  • 3 pound roast , beef or pork
  • 3/4  cup  chopped onion
  • 1 cup  salsa verde , more if desired
  • 4 ounce can chopped green chiles
  • 1 teaspoon ground cumin
  • salt and pepper
  • 8 tortillas , for serving

Optional toppings: shredded lettuce, tomatoes, shredded cheese, sour cream, cilantro

    Instructions

    • Place the roast in the slow cooker and add the onion, salsa verde, green chiles and cumin over top. Sprinkle salt and pepper on top (I used about 1 teaspoon kosher salt and 1/4 teaspoon black pepper).
      3 pound roast, 3/4  cup  chopped onion, 1 cup  salsa verde, 1 teaspoon ground cumin, 4 ounce can chopped green chiles
      green chili sauce in crock pot
    • Place lid on top of slow cooker and cook on low for 8 hours.
      roast in crock pot with green chiles
    • Remove any excess fat and about 1 cup liquid. Once it is done cooking (you know it's done when it falls apart easily), remove the meat and shred with two forks. Then add meat back into the crockpot and mix together. Add more salsa verde or green chiles if desired.
      shredding beef on cutting board
    • Serve warm on tortillas with your favorite toppings.
      8 tortillas
      green chili burritos on white plate

    Notes

    Substitutes: You can use a green chile sauce in place of the salsa verde. You can also use chili powder in place of cumin. Add more if you like extra heat.
    Freezer instructions: This beef freezes great. Allow to cool completely and then place in a zip top bag. Press out an excess air and then freeze up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the slow cooker on slow or on the stove top on low heat. 

    Calories: 321kcal | Carbohydrates: 21g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 97mg | Sodium: 3036mg | Potassium: 635mg | Fiber: 1g | Sugar: 4g | Vitamin A: 206IU | Vitamin C: 84mg | Calcium: 521mg | Iron: 5mg
    Course: Main Course
    Cuisine: Mexican
    Author: Jamielyn Nye

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