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    Home / Recipes / Lunch

    Wet Burrito

    By Lisa MarcAurele · Sep 27, 2023 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    Wet burrito on a plate with sour cream.
    Wet burrito on a white plate.
    Wet burrito on a white plate.
    Wet burrito on a white plate.

    Experience the ultimate wet burrito delight. This hearty creation is filled with delicious ingredients and drenched in flavorful sauce.

    Chicken burrito with sauce and sour cream on a white plate.

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    One bite and you'll be hooked on this Mexican food favorite. It features a warm, fluffy tortilla stuffed with tender cooked meat, beans, rice, and melted cheese. It's then served with a smothering of enchilada sauce poured over the top.

    If you enjoy eating Southwest favorites like carne asada, you will love this easy wet burrito recipe with sauce and melted cheese.

    Reasons to Love

    • Rich and indulgent taste. The combination of melted cheese and enchilada sauce gives this dish a mouthwatering explosion of flavors.
    • Customizable toppings. From fresh salsa and guacamole to crunchy lettuce and diced tomatoes, you can pile on as many toppings as you like.
    • Moist and flavorful. Unlike traditional burritos that can sometimes be dry, wet burritos are drenched in flavorful sauces that keep every bite moist and bursting with taste.
    • Filling meal option. The generous filling and ample sauce provide a hearty eating experience to keep your stomach happy.

    Ingredients

    The key to any delicious burrito lies in it's filling ingredients. This recipe adds a mix of proteins and corn.

    The ingredients for a Mexican wet burrito are laid out on a table.

    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.

    A tortilla with chicken and rice on it.

    Lay the tortilla on a flat surface and spread the chicken down the center. Top the chicken with the rice.

    A tortilla with black beans and corn on it.

    Add beans and corn over the rice.

    A tortilla with black beans, corn and cheese.

    Sprinkle ½ of the cheddar cheese over the other filling ingredients.

    A burrito sitting on a piece of foil.

    Fold in the ends of the tortilla, and then tightly roll it closed around the filling. Place the burrito seam side down onto a parchment or foil lined baking sheet. Bake for 10 minutes.

    A burrito with sauce on a piece of foil.

    Remove the burrito, and spoon the red or green enchilada sauce over it.

    A burrito wrapped in foil with sauce and cheese.

    Sprinkle with the remaining cheese, and bake for 5 more minutes until the cheese is melted.

    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.

    Variations

    While this classic smothered burrito typically includes meat, beans, cheese, and sauce, there's no reason why you can't get creative and customize it to your liking. Here are some ideas you can try:

    • Meat - choose from various types of meat such as ground beef, pork, or even shrimp. Our slow cooked chicken taco meat makes the perfect filling too.
    • Vegetables - try adding vegetables like sautéed bell peppers or onions.
    • Spicy - add jalapeños or drizzle some hot sauce to give your dish an extra kick.
    • Vegetarian - substitute the meat with refried beans or tofu for a hearty and flavorful vegetarian version that doesn't compromise taste.
    • Sauce - use mild green enchilada sauce, spicy red enchilada sauce, or a homemade sauce.

    You can even use leftover chili for two as the filling for this easy to make burrito.

    Web burrito with sour cream on a white plate.

    Tips

    Top tip: Use a large, soft flour tortilla. Warm it up briefly in a dry skillet or microwave to make it more pliable for rolling.

    • For extra flavor, season the rice and beans with spices like cumin, chili powder, or cilantro.
    • Use well-seasoned meat that has been marinated, grilled, braised, or slow-cooked.
    • Lay out the tortilla and add your filling down the center, leaving some space at the ends to fold.
    • Roll your burrito tightly, folding in the sides as you go to prevent any fillings from falling out.

    Serving suggestions

    Consider classic toppings like sour cream, guacamole, and salsa to add freshness and tanginess to your wet burrito. These toppings provide a burst of flavor that complements the savory meat and enchilada sauce. For added color, garnish the dish with fresh cilantro or sliced jalapeños.

    Although the burrito is filling, you can add complementary sides like Mexican Rice or baked tortilla strips. A simple tossed salad with a light vinaigrette can also be added to balance the meal.

    Mexican burrito with sour cream and cilantro on a plate.

    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.

    Related Recipes

    Want to try more dishes with Southwest flavors? We love these small-batch recipes, too.

    • Santa Fe salad is perfect for a quick lunch or dinner.
    • Chipotle chicken avocado melt is easy (and cheaper) to make at home.
    • Quesadillas de carne asada combines tender steak with melty cheese.
    • Chorizo and eggs burrito is a delicious way to start the day.
    • Carne asada pizza is packed with flavor.

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    Recipe

    Wet burrito with sauce and sour cream on a plate.
    Print Recipe Pin Recipe Review Recipe

    Wet Burrito

    5 from 47 votes
    Get ready for the taste of an irresistible wet burrito. Bursting with flavors, this Mexican classic is a must-try recipe for any home cook.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Main Course
    Cuisine: Mexican
    Servings (Adjustable): 1
    Calories: 695kcal
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    Ingredients

    • 1 large burrito sized tortilla
    • 1 cup shredded chicken
    • 2 tablespoons black beans rinsed and drained
    • 2 tablespoons Fiesta corn
    • ¼ cup cooked white rice
    • ¼ cup enchilada sauce
    • ⅓ cup shredded cheddar cheese divided
    • sour cream

    Instructions

    • Preheat the oven to 350°F.
    • Lay the tortilla on a flat surface, and spread the chicken down the center.
    • Top the chicken with the rice, beans, corn, and ½ of the cheddar cheese.
    • Fold in the ends of the tortilla, and then tightly roll it closed around the filling.
    • Place the burrito seam side down onto a parchment or foil lined baking sheet.
    • Bake for 10 minutes.
    • Remove the burrito, and spoon the enchilada sauce over it.
    • Sprinkle with the remaining cheese, and bake for 5 more minutes.
    • Spoon additional sauce and sour cream over the burrito before serving if desired.

    Notes

    Use a large, soft flour tortilla. Warm it up briefly in a dry skillet or microwave to make it more pliable for rolling.
    Lay out the tortilla and add your filling down the center, leaving some space at the ends to fold.
    Roll your burrito tightly, folding in the sides as you go to prevent any fillings from falling out.

    Nutrition

    Calories: 695kcal | Carbohydrates: 55g | Protein: 53g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 143mg | Sodium: 1475mg | Potassium: 564mg | Fiber: 5g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 3mg | Calcium: 386mg | Iron: 5mg

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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

    Reader Interactions

    Comments

      5 from 47 votes (44 ratings without comment)

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      Recipe Rating




    1. Lee

      November 28, 2023 at 9:16 am

      5 stars
      This was my first time trying a burrito, and I really enjoyed it. I loved how the enchilada sauce and melted cheese were so melty and gooey! Every bite of this wet burrito was full of flavor and very saucy!

      Reply
    2. mo

      January 15, 2024 at 11:42 am

      OK so what makes this different from an Enchilada? I mean WET BURRITO = ENCHILADA right?

      Reply
      • Lisa MarcAurele

        January 15, 2024 at 12:13 pm

        They are similar, but not the same. Enchiladas are usually made with corn tortillas and wet burritos with flour tortillas. Enchiladas also are made with the ends open and the wet burritos are closed at the ends.

        Reply
    3. Anna

      January 22, 2024 at 10:22 pm

      5 stars
      We enjoyed these burritos in our weeknight dinner! Next time I think I'll double the batch so I can share some leftovers with my friends. Great recipe!

      Reply
    4. Mark A Collette

      May 21, 2024 at 11:01 pm

      We don't usually have the large burrito tortillas, is there any reason you couldn't make it with two smaller tortillas?

      Reply
      • Lisa MarcAurele

        May 22, 2024 at 5:19 am

        You can make it with the smaller tortillas. You'll just get smaller sizer burritos.

        Reply
    5. Diane

      August 16, 2024 at 3:55 pm

      5 stars
      I made this the other day and it absolutely fantastic. Just the right balance of meat and rice. I made fresh fiesta corn and it was a nice sweet addition. Definitely will have this in the meal rotation. Thanks for sharing

      Reply

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