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Baked Chicken Wet Burrito Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 55 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 serving 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This Baked Chicken Wet Burrito is a delicious and satisfying meal featuring a large tortilla filled with shredded chicken, black beans, corn, rice, and cheddar cheese, all baked to perfection with enchilada sauce and melted cheese on top. It’s a warm, comforting dish served with sour cream, ideal for a quick and hearty lunch or dinner.

Ingredients

Scale

Filling

  • 1 cup shredded chicken
  • 2 tablespoons black beans, rinsed and drained
  • 2 tablespoons Fiesta corn
  • ¼ cup cooked white rice

Other

  • 1 large burrito sized tortilla
  • ⅓ cup shredded cheddar cheese, divided
  • ¼ cup enchilada sauce
  • Sour cream, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the burrito.
  2. Prepare Tortilla: Lay the large burrito-sized tortilla flat on a clean surface, making sure it is warm and pliable to prevent cracking while rolling.
  3. Add Filling: Spread the shredded chicken evenly down the center of the tortilla. Then layer the cooked white rice, black beans, and Fiesta corn on top of the chicken. Sprinkle half of the shredded cheddar cheese over the filling.
  4. Roll Burrito: Fold in the ends of the tortilla on both sides, then tightly roll it closed from one side to the other to encase all the fillings securely.
  5. Place on Baking Sheet: Place the rolled burrito seam side down on a baking sheet lined with parchment paper or foil to keep it stable during baking.
  6. Bake Initial: Bake the burrito in the preheated oven for 10 minutes to warm through and slightly crisp the tortilla.
  7. Add Sauce and Cheese: Carefully remove the burrito from the oven and spoon the enchilada sauce evenly over the top. Sprinkle the remaining cheddar cheese on top of the sauce to melt during the final bake.
  8. Bake Final: Return the burrito to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
  9. Serve: Remove from the oven and, if desired, spoon extra enchilada sauce and sour cream over the top before serving.

Notes

  • Use a large, soft flour tortilla for easy rolling. Warming it briefly in a dry skillet or microwave helps make it more pliable.
  • Leave space at the ends of the tortilla when adding the filling to allow for folding and rolling tightly.
  • Roll the burrito tightly, folding in the sides as you go to contain the filling and prevent leaking during baking.

Find it online: https://justworthi.com/baked-chicken-wet-burrito-recipe/