Chile Colorado Burritos

The meat in this dish is delicious! So tender and juice (don't mind me sounding like a burger king commercial!) and the flavor is great!  I added rice into the burrito.  I had leftover rice from a previous meal, and thought this would be a good way to use it up.  And it added even more variety to the burrito.  You know it is good when your hubs sits there for a minute eating, and then out of nowhere, says "I REALLY like this dinner!"  Boom!  Enjoy!

Chile Colorado Burritos
Recipe by: The Food Pusher
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1  can mild enchilada sauce* (at least 19 oz.)
2 beef bouillon cubes
1 small can diced green chiles
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese
Put beef, bouillon, and enchilada sauce, and green chiles into a crock pot and cook on low for 7-8 hours**, or until meat is very tender.   When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. 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. 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.