Wet Burrito

This wet burrito is sized well for one or two servings, making it a practical dinner without a lot of leftovers. The tortilla stays tender under a layer of sauce that coats the burrito from edge to edge.

What makes this recipe one of my Mexican food favorites is the filling with tender chicken meat, beans, rice, and melted cheese. It's a regular in my dinner rotation along with other Southwest favorites like carne asada and my taco rice skillet recipe.

Although the burrito is filling by itself, I like to add a complementary side like Mexican Rice. Another option that I find works well is a simple tossed salad with a light vinaigrette to balance the meal.

Ingredients

Here are the items you'll need:

• large burrito size tortilla
• shredded chicken
• black beans
• Fiesta corn
• white rice
• enchilada sauce, either green or red sauce for enchiladas
• shredded cheddar cheese

Scroll down to the recipe card for quantities used.

Instructions

Ready to make this recipe? To start, preheat oven and gather all the ingredients needed. Then, follow the following simple step-by-step instructions.

Spoon additional sauce and sour cream over the burrito before serving if desired.

Hint: Make sure you evenly distribute the sauce and cheese over the burrito. This ensures that every bite is flavorful and moist.

Tips

• Do not overfill the burrito. Too much filling makes the tortilla hard to roll and can cause it to open during baking. Keep the filling centered in a narrow line down the middle so the ends can fold in easily.
• Make sure the rice is fully cooked and fluffy. Undercooked rice can stay firm after baking. Using freshly cooked or leftover rice that has been fluffed with a fork helps keep the filling tender.
• Use enough sauce to coat but not soak the burrito. A thin layer over the top is enough for flavor and texture. Too much sauce can make the tortilla overly soft.
• Let it rest for a minute before serving. Allowing the burrito to sit briefly after baking helps the cheese set and keeps the filling from sliding out when cut or served.

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Variations

This smothered burrito can be adjusted easily depending on what you have on hand or what flavors you want for dinner. The basic method stays the same, but a few ingredient swaps can shift the overall taste without changing the cooking process.

• Protein options: Ground beef creates a classic burrito filling, but shredded chicken taco meat or pulled pork also work well because they absorb the enchilada sauce and stay tender once baked under the topping.
• Vegetarian version: Refried beans or seasoned air-fried tofu can replace the meat for a hearty filling that still pairs well with the sauce and cheese.
• Sauce choices: Red enchilada sauce produces a deeper, richer flavor, while green enchilada sauce creates a lighter burrito that pairs especially well with chicken.
• Using leftover chili: Thick chili for two can be used as a shortcut filling when you already have some prepared. It works best when the chili is hearty and not overly soupy, since the beans and meat create a sturdier filling that holds together well once the burrito is topped with sauce and baked.

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Storage

Once cooled, wrap the burrito tightly in aluminum foil or place it in an airtight container. It can be safely stored in the refrigerator for three days.

For more extended storage, you can freeze wet burritos for up to three months. It's best to thaw it from frozen before reheating.

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