Baked Chicken Wet Burrito Recipe

If you’re craving a comforting, satisfying meal that’s super easy to throw together, you’ll absolutely love this Baked Chicken Wet Burrito Recipe. I first stumbled upon this after trying to up my burrito game at home, and let me tell you—it’s become a favorite fast! Soft, cheesy, and drenched in enchilada sauce, it’s a cozy hug on a plate that your family will clap for every time.

Ingredients You’ll Need

This recipe sings because of its simplicity and balance — each ingredient brings a little something special without complicating things. When I shop for this, I look for a big, soft burrito-sized tortilla that rolls nice and easy and make sure my chicken is shredded tender.

• Large burrito-sized tortilla: Choose a soft flour tortilla that’s pliable enough for rolling without cracking.
• Shredded chicken: Leftover rotisserie chicken works wonders here and saves prep time.
• Black beans: Rinse canned beans well to keep things fresh and not too salty.
• Fiesta corn: Adds sweetness and a pop of color; canned or frozen both work.
• Cooked white rice: Helps bulk up the filling and soak up flavors.
• Enchilada sauce: The key “wet” element—choose your favorite jarred or homemade for depth.
• Shredded cheddar cheese: Divided between the inside and topping for melty goodness.
• Sour cream: Optional but highly recommended for dolloping on top for creaminess.

Variations

I love experimenting with this recipe depending on what I have in my fridge and what flavors I’m craving. Don’t be afraid to personalize it—it’s super forgiving and tastier when made your way!

• Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for a bit of heat—I discovered this made the burrito way more exciting.
• Vegetarian Version: Swap chicken for sautéed mushrooms or extra beans and corn for a filling plant-based twist.
• Rice Swap: Try brown rice or even quinoa for a nutty texture that adds more fiber.
• Cheese Options: Pepper Jack or Monterey Jack melt beautifully and add a different flavor profile I sometimes prefer.

How to Make Baked Chicken Wet Burrito Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. While it warms up, lay your large tortilla flat on a clean surface. To make sure it rolls up nicely without cracking, I like to warm it slightly in the microwave for about 10 seconds or in a dry skillet for a minute—this little trick makes a huge difference!

Step 2: Build Your Filling

Down the center of your tortilla, spread out the shredded chicken first. Then add the cooked rice on top, followed by rinsed black beans and fiesta corn. This layering helps keep the fillings evenly distributed when you roll it up. Finally, sprinkle half the shredded cheddar cheese over the top—it melts into the filling beautifully during baking.

Step 3: Roll It Up Tight

Fold the short ends of the tortilla inward first, then roll it up tightly from one side to the other, like a burrito. This keeps all the delicious filling inside while baking. Place it seam-side down on a parchment or foil-lined baking sheet to keep it from unrolling in the oven—trust me, this little move saves a lot of messy cleanup later!

Step 4: Bake and Sauce It Up

Bake your rolled burrito uncovered for 10 minutes to heat through and start crisping the edges. Then pull it out and spoon the enchilada sauce evenly over the top before sprinkling with the remaining cheddar cheese. Pop it back into the oven for 5 more minutes until the cheese melts and bubbles. This wet sauce finish is what takes this recipe from a regular burrito to a fabulous “wet” burrito star.

Step 5: Finish and Serve

Once out of the oven, I like to add an extra spoonful of enchilada sauce and a dollop of sour cream right on top. It adds layers of creamy, tangy goodness that everyone in my family adores!

How to Serve Baked Chicken Wet Burrito Recipe

Garnishes

I love to top these burritos with fresh cilantro, a couple of sliced avocado pieces, and an extra scoop of sour cream. The fresh herbs and creamy avocado balance the rich, cheesy, saucy burrito perfectly every time.

Side Dishes

My go-to sides are a simple mixed green salad with lime vinaigrette or some crunchy tortilla chips with salsa for a nice contrast in textures. Mexican-style rice or refried beans also make for hearty companions if you’re serving a crowd.

Creative Ways to Present

For special occasions, I’ve baked multiple burritos in a casserole dish, poured enchilada sauce over the top, sprinkled it with cheese, and baked it all together for a shareable, saucy feast. It’s always a hit and looks gorgeous on the table!

Make Ahead and Storage

Storing Leftovers

I store any leftover baked chicken wet burritos wrapped tightly in foil or airtight containers in the fridge. They usually stay great for up to 3 days. Make sure to cool them completely before sealing for best freshness.

Freezing

This recipe freezes wonderfully! Wrap each burrito tightly in foil and pop them in a freezer-safe bag. When you want to enjoy one, thaw overnight in the fridge, then reheat in the oven or microwave until warmed through.

Reheating

I find reheating in the oven at 350°F for about 15 minutes brings back the crispy edges and melty cheese best, but you can microwave it covered for 1-2 minutes on high if you’re in a hurry. Adding a little extra enchilada sauce when reheating helps keep it moist.

FAQs

Final Thoughts

I truly love how this Baked Chicken Wet Burrito Recipe brings comfort food vibes to my kitchen without any complicated steps. It’s become my go-to for quick dinners that feel special. I hope you try it, enjoy the layers of flavor, and maybe even add your own twist—you’re going to impress yourself and everyone you share it with!

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