Creamy Colorado Burritos | Fareway

Ingredients

• 2 pounds boneless beef chuck roast, cut into 3-4 large chunks
• 1 tsp. beef bouillon granules
• 2 (10z) cans red enchilada sauce
• to taste salt and pepper
• 2 garlic cloves, minced
• 1/2 cup diced onion
• 1/2 cup heavy cream or half & half
• 1 Tbsp. flour + 3 Tbsp. water
• 8 8 inch tortillas
• 2 Tbsp. freshly chopped cilantro, optional
• 1 cup Monterey Jack cheese, shredded