Looking for a delicious and easy-to-make meal that’s perfect for any occasion? Look no further than this Baked Chicken Wet Burrito recipe! Packed with flavorful ingredients and baked to perfection, this dish is sure to become a family favorite.
Why You’ll Love This Recipe?
- Great flavors: The combination of shredded chicken, black beans, corn, and enchilada sauce creates a mouthwatering taste experience.
- Quick prep time: With just a few simple steps, you can have this burrito ready to bake in no time.
- Perfect for meal prep: Make a batch of these burritos ahead of time for a convenient and satisfying meal option throughout the week.
Ingredient Notes:
- Large burrito-sized tortilla: Use a soft flour tortilla for easy rolling.
- Shredded chicken: Adds protein and flavor to the filling.
- Black beans and Fiesta corn: Provide texture and additional flavor.
- Cooked white rice: Adds a hearty element to the filling.
- Shredded cheddar cheese: Melts beautifully and adds a cheesy finish.
- Enchilada sauce: Drizzle over the top for a saucy kick.
- Sour cream: Serve on the side for a creamy contrast.
Step-by-Step Instructions:
- Preheat your oven to °F (°C) to prepare for baking the burrito.
- Lay the large burrito-sized tortilla flat on a clean surface, ensuring it is warm and pliable.
- Spread the shredded chicken down the center of the tortilla, then layer the rice, black beans, and corn on top.
- Sprinkle half of the cheddar cheese over the filling.
- Fold in the ends of the tortilla, then tightly roll it closed from one side to the other.
- Place the rolled burrito on a baking sheet lined with parchment paper or foil.
- Bake for minutes, then spoon enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for an additional minutes until the cheese is melted and bubbly.
- Serve with extra enchilada sauce and sour cream if desired.
Helpful Tips:
- Warm the tortilla before assembling for easier rolling.
- Leave space at the ends of the tortilla when adding the filling for better rolling.
- Roll the burrito tightly to prevent leaking during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use a flavorful enchilada sauce for an extra kick.
- Customize the filling with your favorite ingredients like bell peppers or jalapeños.
- Serve with a side of Mexican rice and a refreshing agua fresca for a complete meal.
Serving Suggestions:
Pair this Baked Chicken Wet Burrito with a side of Mexican street corn salad and a cold glass of horchata for a satisfying and flavorful meal.
Storage and Reheating Tips:
To reheat, place the burrito in a preheated oven at °F (°C) for minutes or until heated through. For best results, store the burrito filling separately from the tortilla and assemble just before baking.
Frequently Asked Questions:
- Can I use flour tortillas instead of corn tortillas for this recipe?
Yes, you can substitute flour tortillas for a softer texture. - Can I freeze these burritos for later?
Yes, you can freeze the assembled burritos before baking. Thaw in the refrigerator overnight before baking. - Can I add more cheese to the filling?
Feel free to customize the amount of cheese to suit your preferences.
Conclusion:
Now that you have all the tips and tricks for making the perfect Baked Chicken Wet Burrito, why not give it a try? This recipe is a crowd-pleaser that’s easy to make and full of delicious flavors. Enjoy this dish for a satisfying meal that’s sure to impress!
Print
Baked Chicken Wet Burrito Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
Description
This Baked Chicken Wet Burrito Recipe is a delicious and filling dish perfect for a quick dinner. A warm tortilla is filled with shredded chicken, black beans, corn, rice, and cheese, then baked until crispy and topped with enchilada sauce and more cheese.
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 oven to 350°F (175°C).
- Prepare Tortilla: Lay tortilla flat, add chicken, rice, beans, corn, and half of the cheese.
- Roll Burrito: Fold in ends, roll tightly, place seam side down on baking sheet.
- Bake Burrito: Bake for 10 minutes, then add sauce and remaining cheese. Bake for additional 5 minutes.
- Serve: Top with extra sauce and sour cream if desired.
Notes
- Use a large, soft flour tortilla for easy rolling.
- Leave space at the ends of the tortilla when adding filling.
- Roll tightly to prevent leaking during baking.