Wet Burrito Mexican Classic (Printable Version)
A flavor-packed Mexican favorite with chicken, beans and rice, smothered in enchilada sauce and melted cheese.
# Ingredients:
→ Burrito Base
01 -
1 large flour tortilla (burrito sized)
02 -
1 cup shredded chicken
03 -
2 tablespoons black beans, rinsed and drained
04 -
2 tablespoons Fiesta corn
05 -
¼ cup cooked white rice
→ Sauce & Toppings
06 -
¼ cup enchilada sauce
07 -
⅓ cup shredded cheddar cheese, divided
08 -
Sour cream for serving
# Steps to Follow:
01 -
Preheat the oven to 350°F (175°C).
02 -
Lay the tortilla on a flat surface, and spread the shredded chicken down the center. Top with rice, black beans, corn, and half of the cheddar cheese.
03 -
Fold in the ends of the tortilla, then tightly roll it closed around the filling to form a secure burrito.
04 -
Place the burrito seam side down onto a parchment or foil lined baking sheet. Bake for 10 minutes until slightly crisp.
05 -
Remove the burrito from oven, spoon enchilada sauce over it, and sprinkle with the remaining cheese. Return to oven and bake for 5 more minutes until cheese melts.
06 -
Spoon additional enchilada sauce and a dollop of sour cream over the burrito before serving if desired.
# Additional Notes:
01 -
Use a large, soft flour tortilla. Warm it briefly in a dry skillet or microwave to make it more pliable for rolling.
02 -
Add filling down the center of the tortilla, leaving space at the ends for folding.
03 -
Roll your burrito tightly, folding in the sides as you go to prevent fillings from falling out.