Baked Chicken Wet Burrito

When nothing but a bubbling, saucy meal will do, this Baked Chicken Wet Burrito delivers every time It is a crave-worthy mashup of crisped tortillas, tender chicken, and loads of creamy melted cheese under a blanket of tangy enchilada sauce I threw this together on a busy weeknight and it instantly became the dinner everyone wanted on repeat

I first made this out of pure dinner desperation but my family absolutely raved about it Even picky eaters cleaned their plates and asked for seconds

What You'll Need

• Large burrito sized tortilla: This is the base that holds all the goodness together Always look for flour tortillas that feel soft and pliable in the bag
• Shredded chicken: Rotisserie or leftover roasted chicken works best because it stays moist Choose chicken with simple seasonings
• Black beans: These add protein and earthiness Make sure to rinse and drain canned beans for better flavor
• Fiesta corn: Sweet and colorful corn gives a pop of crunch Canned works well but if you can find fresh or frozen go for it
• Cooked white rice: Rice helps the burrito hold its shape and bulks up the filling I love jasmine or basmati for extra aroma
• Shredded cheddar cheese: Half goes inside for gooeyness half on top for that irresistible melt Use sharp cheddar for more punch
• Enchilada sauce: This is what makes it wet A good quality sauce makes all the difference Try to grab a brand with real chilies near the top of the ingredient list not just tomato
• Sour cream: This is optional but the creamy finish is a must for me I use thick full fat sour cream for a cool topping

How to Make It

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius so it is ready to go The right temperature helps the tortilla crisp before you add the sauce

Assemble the Filling:

Spread out your tortilla on a clean surface Layer the shredded chicken first then scatter the rice on top Add your black beans and fiesta corn evenly so each bite gets some flavor Sprinkle on half the cheese and pat everything in so it is compact

Roll the Burrito:

Fold the two short sides over the filling then roll the tortilla up very tightly from one edge Use a little pressure as you roll to keep everything inside Place the burrito seam side down on your baking sheet so it does not unravel

Bake the Burrito:

Slip the burrito into the oven and bake for about ten minutes This crisps up the bottom and warms the insides Just before it is ready spoon the enchilada sauce right over the top and sprinkle on the rest of the cheese Return the burrito to the oven for five more minutes until the cheese melts and bubbles

Serve and Enjoy:

Lift the burrito gently from the pan and spoon any extra sauce over the top Add a generous dollop of sour cream if you like and dig in while it is piping hot

The sharp cheddar cheese is my personal favorite part It melts into the sauce and gives that golden bubbly finish My kids always ask who gets the corner piece with the most crust

Storage Tips

Wrap leftovers snugly in foil or an airtight container and refrigerate They reheat wonderfully in the oven or air fryer for a few minutes for a fresh from the oven texture If you add sour cream wait to add it until serving so the burrito does not get soggy

Ingredient Swaps

No chicken Try cooked beef steak or even pulled pork Want it vegetarian Add extra beans and roasted vegetables For enchilada sauce use red or green or make your own with roasted chilies and tomato sauce

Serving Suggestions

Serve with a quick green salad or crunchy cabbage slaw to balance the richness These burritos also pair beautifully with spicy pickled jalapeños or a fresh pico de gallo on the side For a crowd lay out a topping bar and let everyone add their favorites

History and Variations

Wet burritos are a classic Tex Mex comfort food tracing their roots to Mexican American communities in the Southwest Traditionally smothered in red sauce and cheese they are hearty pillars at family tables and diners across the region Try swapping in Spanish rice or pepper jack cheese for your own spin

Seasonal Adaptations

Add sautéed zucchini or bell peppers in summer Mix in roasted sweet potatoes or butternut squash for fall Top with chopped cilantro or green onions for a fresh garnish When the weather turns cold I often add a splash of smoky chipotle sauce or tuck in bits of roasted winter squash for more depth

Success Stories

Friends have turned this into their go to dinner after busy soccer nights It never fails to impress and guests always ask for the recipe I have brought a pan of these to potlucks and there is never a bite left

Freezer Meal Conversion

Build and roll your burritos as directed then wrap each tightly in foil Place in a freezer bag and store Once ready to eat thaw and reheat in the oven covered with sauce and cheese An instant comfort meal straight from the freezer

This is a comforting dinner that really delivers on flavor and ease Warm, cheesy, and full of Southwest flair, it is sure to become a household favorite

Recipe FAQs

→ How do I keep burritos from getting soggy when baked?

To prevent sogginess, bake the burrito first without sauce. Add sauce and cheese during the last five minutes of baking for a crisp exterior and melty topping.

→ Can I use different fillings for this chicken burrito?

Yes, feel free to substitute with other proteins like beef or beans, and change up veggies or cheese to suit your preferences.

→ What kind of tortilla works best?

Use large, burrito-sized flour tortillas for best results, as they hold fillings well and bake up nicely without splitting.

→ Is it possible to make this in advance?

Yes, assemble the burrito, store it covered in the fridge, and bake right before serving. Add sauce and final cheese at baking time.

→ How can I add extra spice or flavor?

Add jalapeños, hot sauce, or a sprinkle of chili powder to the filling or sauce to boost heat and flavor.