Wet Burrito
Unlike a standard burrito that’s served dry and handheld, this wet burrito is covered in enchilada sauce and melted cheese, creating a saucy dish meant to be eaten with a fork.
Servings (Adjustable):
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
Warm the tortilla before rolling.
If the tortilla feels stiff or cracks while folding, warm it for 10 to 15 seconds in the microwave or in a dry skillet. A warm tortilla becomes more flexible and rolls more tightly around the filling. Place the burrito seam-side down while baking.
Positioning the seam on the bottom helps seal the tortilla as it heats. This keeps the burrito tightly closed so the filling doesn’t spill out when the sauce is added. Use thick shredded chicken for better texture.
Finely shredded chicken can blend into the rice and beans too much. Slightly chunkier pieces create a more balanced filling and keep the burrito from becoming overly dense. Spread the sauce mostly over the top.
Focus the enchilada sauce on the center and top of the burrito rather than letting it run underneath. This keeps the bottom from becoming overly soft while still giving the classic smothered texture.
If the tortilla feels stiff or cracks while folding, warm it for 10 to 15 seconds in the microwave or in a dry skillet. A warm tortilla becomes more flexible and rolls more tightly around the filling. Place the burrito seam-side down while baking.
Positioning the seam on the bottom helps seal the tortilla as it heats. This keeps the burrito tightly closed so the filling doesn’t spill out when the sauce is added. Use thick shredded chicken for better texture.
Finely shredded chicken can blend into the rice and beans too much. Slightly chunkier pieces create a more balanced filling and keep the burrito from becoming overly dense. Spread the sauce mostly over the top.
Focus the enchilada sauce on the center and top of the burrito rather than letting it run underneath. This keeps the bottom from becoming overly soft while still giving the classic smothered texture.
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
