Description
This Wet Burrito recipe offers a deliciously saucy twist on the classic burrito, filled with shredded chicken, black beans, corn, rice, and melted cheddar cheese, all baked to perfection and served with enchilada sauce and sour cream for a comforting Mexican-inspired meal.
Ingredients
Scale
Filling
- 1 cup shredded chicken
- 2 tablespoons black beans, rinsed and drained
- 2 tablespoons Fiesta corn
- ¼ cup cooked white rice
- ⅓ cup shredded cheddar cheese, divided
Other Ingredients
- 1 large burrito-sized tortilla
- ¼ cup enchilada sauce
- Sour cream, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F to ensure it reaches the right temperature for baking the burrito perfectly.
- Prepare the Tortilla: Lay the large flour tortilla flat on a clean surface to prepare for filling.
- Add Filling: Spread the shredded chicken down the center of the tortilla, then top it evenly with cooked white rice, black beans, Fiesta corn, and half of the shredded cheddar cheese.
- Roll the Burrito: Fold in the ends of the tortilla, then roll it tightly around the filling to encase everything securely.
- Place on Baking Sheet: Position the burrito seam side down on a baking sheet lined with parchment paper or foil to prevent sticking and help maintain its shape.
- Bake the Burrito: Bake the burrito in the preheated oven for 10 minutes to warm through and slightly melt the cheese inside.
- Add Sauce and Cheese: Remove the burrito, spoon the enchilada sauce generously over it, then sprinkle with the remaining shredded cheddar cheese.
- Finish Baking: Return the burrito to the oven and bake for an additional 5 minutes until the sauce is heated through and the cheese on top is melted and bubbly.
- Serve: Spoon extra enchilada sauce and a dollop of sour cream over the burrito before serving for added moisture and flavor.
Notes
- Use a large, soft flour tortilla. Warm it briefly in a dry skillet or microwave to make it more pliable for easier rolling.
- Leave some space at the ends of the tortilla to allow you to fold them in before rolling tightly, which prevents filling from leaking out.
- Roll the burrito tightly and securely to maintain its shape during baking and eating.
Nutrition
- Serving Size: 1 large burrito
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
