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
- 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
- 1 large burrito-sized tortilla
- ¼ cup enchilada sauce
- Sour cream, for serving
Instructions
- Preheat your oven to 350°F.
- Lay the large flour tortilla flat on a clean surface.
- 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.
- Fold in the ends of the tortilla, then roll it tightly around the filling.
- Position the burrito seam side down on a baking sheet lined with parchment paper or foil.
- Bake the burrito in the preheated oven for 10 minutes.
- Remove the burrito, spoon the enchilada sauce generously over it, then sprinkle with the remaining shredded cheddar cheese.
- Return the burrito to the oven and bake for an additional 5 minutes.
- Spoon extra enchilada sauce and a dollop of sour cream over the burrito before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg