Baked Chicken Wet Burrito Recipe
This Baked Chicken Wet Burrito is a flavorful and satisfying meal featuring tender shredded chicken, black beans, corn, rice, and cheddar cheese wrapped in a warm tortilla, baked with enchilada sauce and melted cheese on top. Perfect for a comforting lunch or dinner, it’s easy to prepare and deliciously cheesy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 1 large burrito sized tortilla
- 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
- ¼ cup enchilada sauce
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the burrito.
- Prepare Tortilla: Lay the large burrito-sized tortilla flat on a clean surface, ensuring it is warm and pliable to avoid cracking when rolling.
- Add Filling: Evenly spread the shredded chicken down the center of the tortilla, then layer the cooked white rice, black beans, and Fiesta corn on top. Sprinkle half of the shredded cheddar cheese over the filling.
- Roll Burrito: Fold in the ends of the tortilla on both sides, then tightly roll it closed from one side to the other to securely encase all fillings.
- Place on Baking Sheet: Position the rolled burrito seam side down on a baking sheet lined with parchment paper or foil to keep it stable during baking.
- Initial Bake: Bake the burrito in the preheated oven for 10 minutes to warm through and slightly crisp the tortilla.
- Add Sauce and Cheese: Carefully remove the burrito from the oven, spoon the enchilada sauce evenly over the top, then sprinkle the remaining cheddar cheese on top to melt during the next bake.
- Final Bake: Return the burrito to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and optionally spoon extra enchilada sauce and sour cream over the top before serving.
Notes
- Use a large, soft flour tortilla for easier rolling. Warming it briefly in a dry skillet or microwave helps make it more pliable.
- Leave some space at the ends of the tortilla when adding filling to allow for folding and tight rolling.
- Roll the burrito tightly, folding in sides as you go to keep filling contained and prevent leaking during baking.
Keywords: baked chicken burrito, wet burrito recipe, enchilada sauce burrito, cheesy chicken burrito, Mexican baked burrito
Find it online: https://busyrecipe.com/baked-chicken-wet-burrito-recipe/