Baked Chicken Wet Burrito Recipe

If you’ve ever craved that perfectly melty, saucy burrito that just hits all the right comfort food notes, you’re going to love this Baked Chicken Wet Burrito Recipe. It’s incredibly easy to make, delivers loads of flavor, and bakes up with such a satisfying gooey topping that every bite feels like a party in your mouth. When I first tried this, I couldn’t believe how quickly it came together and how my whole family went crazy for it — trust me, once you try it, you’ll want to make it again and again!

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Ingredients You’ll Need

Each ingredient works together to create layers of flavor and texture — the beans and corn add a nice bite, the rice gives a little heartiness, and the enchilada sauce ties it all together with that signature saucy flair. I always recommend fresh or good-quality canned beans and corn for the best taste.

• Large burrito sized tortilla: Look for big, soft flour tortillas—they’re easier to roll and hold everything in without tearing.
• Shredded chicken: Leftover rotisserie chicken is my shortcut here, but you can also poach or roast chicken breasts for freshness.
• Black beans: Rinsed and drained to keep the filling from getting too wet, plus they add lovely protein and fiber.
• Fiesta corn: I like to use frozen Mexican-style corn for a bit of sweetness and colorful texture.
• Cooked white rice: Use day-old rice if you have it; it holds up better and prevents sogginess.
• Enchilada sauce: This is the star for the “wet” part of the burrito—homemade or store-bought both work just fine.
• Shredded cheddar cheese: Divided—half inside for gooey filling, half on top for that melty crusty finish.
• Sour cream: A dollop on top after baking adds creaminess and cools down the flavors beautifully.

Variations

One of my favorite things about this baked chicken wet burrito recipe is how easy it is to make your own. Whether you want to make it vegetarian or spice it up, playing around with the fillings keeps things fresh and fun.

• Vegetarian Version: Swap the chicken for extra beans, sautéed mushrooms, or even roasted veggies like bell peppers and zucchini. I’ve made this swap a dozen times, and it never disappoints.
• Spicy Kick: Add chopped jalapeños or sprinkle in some cayenne pepper with the filling if you like an extra punch—just the way my husband likes it!
• Different Cheese: Try pepper jack or a blend of cheeses for a different melty vibe. I discovered that mixing cheddar with Monterey Jack creates an unbeatable combo.
• Gluten-Free Tortilla: Use a gluten-free burrito wrap if necessary; just be gentle rolling it to avoid cracks.

How to Make Baked Chicken Wet Burrito Recipe

Step 1: Prep Your Oven and Tortilla

Start by preheating your oven to 350°F. While it warms up, lay your large tortilla flat on a clean surface. If you find your tortilla is a bit stiff, warm it for about 15-20 seconds in the microwave or on a dry skillet; this makes it much easier to roll later without tearing.

Step 2: Build Your Burrito Filling

Down the center of your tortilla, spread a layer of shredded chicken first. Next, add the cooked rice, black beans, and fiesta corn evenly on top. Sprinkle half of the shredded cheddar cheese over everything to lock in that melty, cheesy goodness as it bakes.

Step 3: Roll It Up Tight

Fold the ends of the tortilla in toward the center, then roll it up tightly to encase the filling. Rolling snugly helps keep everything inside while baking. Place your burrito seam side down on a parchment or foil-lined baking sheet to help maintain its shape and avoid leaking during baking.

Step 4: Bake and Sauce It Up

Bake the burrito for 10 minutes to warm through and begin melting the cheese. Then, take it out carefully and spoon enchilada sauce generously over the top. Sprinkle with the remaining cheddar cheese, and pop it back into the oven for 5 more minutes until bubbly and melty.

Step 5: Final Touches and Serve

Once baked, spoon some extra enchilada sauce on top and add a dollop of sour cream for creaminess. I love how the cool sour cream contrasts with the warm, cheesy burrito—totally irresistible.

How to Serve Baked Chicken Wet Burrito Recipe

Garnishes

I like to keep my garnishes simple but fresh—think chopped fresh cilantro, diced avocado or guacamole, sliced jalapeños for heat, and a sprinkle of green onions. These add brightness and balance the richness of the burrito beautifully.

Side Dishes

My go-to sides for this baked chicken wet burrito are a crisp mixed green salad with a tangy vinaigrette or some Mexican rice and refried beans if I want to keep things hearty. If you want something lighter, a simple cactus salad or mango salsa could be fun additions, too.

Creative Ways to Present

For special occasions, I like to slice the burrito in half diagonally and fan the pieces on a colorful platter with a drizzle of extra enchilada sauce and scattered cheese. It makes for a visually appealing dish that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover baked chicken wet burritos store really well in an airtight container in the fridge for up to 3 days. I always make sure to cool them completely before refrigerating to keep the texture nice and avoid sogginess.

Freezing

I’ve frozen these burritos before by wrapping them tightly in foil and then placing them in freezer bags. They last up to 2 months and thaw quickly in the fridge overnight.

Reheating

Reheat leftovers in the oven at 350°F for about 15 minutes (foil-wrapped to keep moisture in) for the best texture. I avoid microwaving because it can make the tortilla chewy and the cheese separate.

FAQs

Final Thoughts

This Baked Chicken Wet Burrito Recipe has become one of those meals I turn to when I want something comforting, tasty, and fuss-free. I love how the sauce and cheese create a cozy, satisfying experience every time, and it’s always a hit when friends or family come over. If you want a dinner that’s both simple to prepare and packs a flavorful punch, you need to give this one a try. I promise, once you’ve made it, you’ll find yourself craving it again and again—just like I do!

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