Baked Chicken Wet Burrito Recipe

If you’re craving a comfort food meal that’s cozy, flavorful, and totally satisfying, this Baked Chicken Wet Burrito Recipe is just the thing. I love how it brings together tender shredded chicken, rice, beans, and melty cheese all wrapped in a soft tortilla and baked with saucy goodness. It’s like your favorite burrito got a warm, homey hug in the oven.

This recipe is a winner for busy weeknights or whenever you need a bit of Mexican-inspired soul food without a lot of fuss. Whether you’re cooking just for yourself or feeding family, the layers of flavors and textures make it feel like a celebration in every bite. Plus, it’s easy to tweak with whatever you have on hand, which is a huge plus when you want a quick, hassle-free dinner.

Ingredients You’ll Need

These ingredients come together perfectly to give you a classic wet burrito experience — creamy, cheesy, and saucy with just the right balance of protein and veggies. I always make sure to choose fresh, quality ingredients for the best results.

• Large burrito sized tortilla: Look for soft, pliable flour tortillas to make rolling easier and avoid any cracks during baking.
• Shredded chicken: Leftover roasted chicken works great here, or you can quickly poach chicken breasts and shred them yourself.
• Black beans: Rinsed and drained, canned beans save time and add great texture and fiber.
• Fiesta corn: I love using the kind with peppers and spices for an extra pop of flavor.
• Cooked white rice: This helps round out the burrito and soak up all the saucy goodness without getting mushy.
• Shredded cheddar cheese: Divided into two portions, it melts beautifully and adds that quintessential cheesy pull.
• Enchilada sauce: Choose your favorite jarred sauce, or homemade if you have it — it really ties everything together with tang and spice.
• Sour cream: For serving, adding a cool, creamy contrast to the warm burrito.

Variations

One of the best parts about this Baked Chicken Wet Burrito Recipe is how easily you can make it your own. I often experiment with different fillings or twists depending on what I’ve got in the fridge or what flavors I’m craving that day.

• Swap the chicken for shredded beef or turkey: I’ve tried this recipe with leftover roast beef, and it’s just as delicious — plus, it gives a nice flavor boost.
• Add sautéed veggies: Bell peppers, onions, or zucchini go great for some extra nutrition and crunch.
• Make it vegetarian: Ditch the chicken and load up with extra beans, corn, rice, and cheese — this version is a great crowd-pleaser too.
• Spice it up: Add some chopped jalapeños or sprinkle chili powder into the filling for a little heat if you like things spicy.
• Use brown rice or cauliflower rice: For a healthier twist, swap out the white rice with these alternatives — I do this when I want to keep it lighter.

How to Make Baked Chicken Wet Burrito Recipe

Step 1: Prep Your Oven and Tortilla

Start by preheating your oven to 350°F (175°C). While it’s heating, warm your tortilla slightly — you can do this quickly in the microwave for 15-20 seconds or on a dry skillet for about 30 seconds each side. This softens the tortilla, making it easier to roll without breaking, which I learned from some frustrating first-time burrito experiments.

Step 2: Build the Burrito Layers

Lay the warm tortilla flat on your counter and start by spreading the shredded chicken evenly down the center. Next, layer the cooked rice, black beans, and fiesta corn on top. Sprinkle half of your cheddar cheese over everything — this helps the filling stick together once baked. Leave about an inch free on the ends to make rolling easier.

Step 3: Roll It Up Tight

Fold in the sides of the tortilla first, then roll firmly from one end to the other, keeping all the fillings snug inside. Rolling tightly is key to prevent spills while baking — I usually tuck the ends under too for extra security.

Step 4: Bake and Sauce

Place your rolled burrito seam-side down on a parchment-lined baking sheet to keep it from unraveling. Bake it uncovered for 10 minutes — this warms everything through and crisps the tortilla edges slightly. Then, carefully spoon enchilada sauce over the top and sprinkle the remaining cheese on top. Pop it back in the oven for 5 more minutes until the cheese is melted and bubbly.

How to Serve Baked Chicken Wet Burrito Recipe

Garnishes

I love topping my baked wet burrito with a dollop of sour cream and a few sprigs of fresh cilantro. Sometimes I add sliced avocado or a squeeze of lime to brighten it up. If you like a bit of crunch, some chopped green onions or a sprinkle of crushed tortilla chips on top work beautifully.

Side Dishes

To round out the meal, I usually pair the burrito with a simple side salad or Mexican-style street corn if I’m feeling fancy. A scoop of guacamole and some tortilla chips also make for a perfect match. Sometimes, I keep it really easy and just enjoy the burrito as a filling one-dish meal.

Creative Ways to Present

For special occasions, I’ve served the baked chicken wet burrito sliced into rounds, almost like a pinwheel appetizer. It’s fun for parties and makes sharing easy. Another time, I baked multiple smaller burritos in a casserole dish, covered in sauce and cheese, then cut into squares — like a Mexican lasagna! Both presentations got rave reviews.

Make Ahead and Storage

Storing Leftovers

After enjoying your burrito, wrap any leftovers tightly in foil or plastic wrap and store in the fridge. I find they keep perfectly for up to 3 days without losing flavor or texture, making them perfect for next-day lunches or busy evenings.

Freezing

If you want to prep ahead, this recipe freezes well. Just wrap each rolled burrito snugly in plastic wrap and then in foil before popping in the freezer. When you’re ready to eat, thaw overnight in the fridge and bake as instructed — I always recommend reheating with the enchilada sauce and cheese on top for that fresh-baked touch.

Reheating

I usually reheat leftover baked chicken wet burritos in the oven at 350°F for about 15 minutes to keep the tortilla crispy and cheese melty. Microwaving works in a pinch, but it tends to make the tortilla a bit soggy. To avoid that, try reheating uncovered and add fresh sauce or sour cream after warming.

FAQs

Final Thoughts

This Baked Chicken Wet Burrito Recipe is one of those comforting meals I always come back to when I want something warm, filling, and full of flavor without a complicated process. It feels like a kitchen hug after a long day. I’m confident if you give it a try, you’ll appreciate how simple ingredients and a bit of love in the oven come together for such a satisfying dish. So go ahead, roll up your sleeves, and enjoy the magic of this baked burrito for your next meal!

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