Baked Chicken Wet Burrito Recipe

If you’re craving something comforting, cheesy, and packed with flavor, this Baked Chicken Wet Burrito Recipe is absolutely your go-to. It’s one of those recipes that turns a simple chicken and rice combo into a luscious, oven-baked delight with melty cheese and the perfect touch of enchilada sauce. I personally find it perfect for a cozy weeknight dinner when I want something hearty but fuss-free.

What makes this Baked Chicken Wet Burrito Recipe so worth trying is how effortlessly everything comes together, yet it tastes like you spent hours in the kitchen. Plus, it reheats fabulously — which means leftovers (if you have any!) are just as delicious the next day. Trust me, once you give it a try, this will become a staple in your rotation too.

Ingredients You’ll Need

The ingredients for this recipe are straightforward but come together beautifully to create layers of flavor and texture. I always keep these basics on hand because they’re versatile and perfect for quick Mexican-inspired meals.

• Burrito sized tortilla: Use a large, soft flour tortilla and warm it slightly to prevent cracking when rolling.
• Shredded chicken: Perfect for absorbing all the flavors and keeping the burrito moist.
• Black beans: Rinse and drain well for a clean, creamy bite that pairs great with the chicken.
• Fiesta corn: Adds a sweet crunch and a pop of color.
• Cooked white rice: Helps bind the ingredients together and soaks up the sauce.
• Shredded cheddar cheese: Divided between filling and topping for maximum cheesy goodness.
• Enchilada sauce: The “wet” in this wet burrito — this sauce adds a tangy, rich layer that brings everything together.
• Sour cream (for serving): Adds a cool, creamy finish that balances the spice and richness.

Variations

One of the best things about this Baked Chicken Wet Burrito Recipe is how adaptable it is — you can easily tweak the fillings or sauce to match your mood or pantry staples. Feel free to make it totally your own!

• Swap the chicken for beef or beans: I’ve made it with ground beef or extra black beans for a vegetarian spin, and it still turned out fantastic.
• Use different cheeses: Adding some pepper jack for a little kick or Monterey Jack for extra meltiness is my favorite cheat for variety.
• Make it spicy: Add diced jalapeños or a splash of hot sauce inside for a fiery upgrade that I love when I’m craving bold flavors.
• Use brown rice or quinoa: For a healthier twist, swapping out white rice doesn’t sacrifice taste and adds a nice texture.
• Top with guacamole or fresh salsa: For extra freshness and a creamy zing that takes it next level.

How to Make Baked Chicken Wet Burrito Recipe

Step 1: Prepare your oven and tortilla

Start by preheating your oven to 350°F (175°C). While that’s warming up, lay your burrito-sized tortilla flat on a clean surface. If it feels stiff, warm it briefly in the microwave or on a dry skillet — this keeps it soft and flexible, so it won’t crack when you roll it up. Trust me, a warm tortilla is the key to getting that perfect roll every time.

Step 2: Layer your fillings

Spread a generous cup of shredded chicken right down the center of the tortilla. Then, add the cooked white rice, black beans, and Fiesta corn on top of the chicken in neat layers — this helps distribute the flavors evenly. Sprinkle half of your shredded cheddar cheese over the filling. Make sure to leave some space on the ends so you can fold the tortilla without any fillings spilling out.

Step 3: Roll and bake the burrito

Fold in the sides of the tortilla and then roll from one end to the other tightly. Place the burrito seam side down on a parchment-lined baking sheet so it stays together while baking. Pop it into the oven for 10 minutes — this warms everything evenly and gets that tortilla lightly crispy. After 10 minutes, take it out carefully and spoon the enchilada sauce all over the top, then sprinkle the remaining cheese over the sauce. Back into the oven it goes for another 5 minutes, just enough time for the cheese to melt and get bubbly.

How to Serve Baked Chicken Wet Burrito Recipe

Garnishes

I love topping my baked chicken wet burrito with a dollop of sour cream and a fresh sprinkle of chopped cilantro for a pop of color and brightness. Sometimes I add sliced avocado or a little fresh diced tomato if I’m feeling fancy. These little touches add freshness and help cut through the richness of the cheese and sauce.

Side Dishes

For sides, I usually keep it simple with a crisp green salad or some crunchy tortilla chips. Refried beans or Mexican rice also pair beautifully if you want a heartier plate. On warmer days, a chilled corn salad brings a refreshing contrast.

Creative Ways to Present

When I’ve had guests over, I like to slice the baked wet burrito into smaller rounds and serve them as little appetizer bites with extra sauce on the side for dipping. It’s a fun way to share and makes the meal feel a bit elevated without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover baked chicken wet burrito keeps well covered in the fridge for up to 3 days. I usually wrap mine tightly with foil or plastic wrap before chilling to lock in moisture and prevent it from drying out.

Freezing

I’ve frozen this burrito wrapped snugly in foil and placed in a freezer bag, and it reheats surprisingly well. Just thaw overnight in the fridge before heating to keep the filling balanced and avoid sogginess.

Reheating

To reheat, I usually pop the burrito in the oven at 350°F for about 15 minutes until warmed through, which helps keep the tortilla crispy and cheese melty. If I’m in a rush, I cover it with a damp paper towel and microwave in intervals, but the oven method is definitely my favorite if time allows.

FAQs

Final Thoughts

This Baked Chicken Wet Burrito Recipe feels like a little hug on a plate — cheesy, saucy, and full of flavor without any complicated steps. I hope you give it a try and find yourself reaching for it anytime you want a satisfying, easy meal. It has definitely earned a permanent spot in my cookbook and I’m sure it will in yours too!

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