Description
This flavorful Wet Burrito recipe features a large tortilla stuffed with shredded chicken, black beans, corn, and rice, all baked under a rich enchilada sauce and melted cheddar cheese. Topped with a dollop of sour cream, it’s a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
For the Burrito Filling
- 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
For the Topping
- ¼ cup enchilada sauce
- Sour cream, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the burrito.
- Prepare the Tortilla: Lay the large burrito-sized tortilla flat on a clean surface, making sure it is warm and pliable to prevent cracking while rolling.
- Add the Filling: Spread the shredded chicken evenly down the center of the tortilla. Then layer the cooked white rice, black beans, and Fiesta corn on top of the chicken. Sprinkle half of the shredded cheddar cheese over the filling.
- Roll the Burrito: Fold in the ends of the tortilla on both sides, then tightly roll it closed from one side to the other to encase all the fillings securely.
- Place on Baking Sheet: Place the rolled burrito seam side down on a baking sheet lined with parchment paper or foil to keep it stable during baking.
- Bake First Phase: Bake the burrito in the preheated oven for 10 minutes to warm through and slightly crisp the tortilla.
- Add Sauce and Cheese: Carefully remove the burrito from the oven and spoon the enchilada sauce evenly over the top. Sprinkle the remaining cheddar cheese on top of the sauce to melt during the final bake.
- Bake Second Phase: Return the burrito to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve: Remove from the oven and, if desired, spoon extra enchilada sauce and sour cream over the top before serving.
Notes
- Use a large, soft flour tortilla for easy rolling. Warming it briefly in a dry skillet or microwave helps make it more pliable.
- Leave space at the ends of the tortilla when adding the filling to allow for folding and rolling tightly.
- Roll the burrito tightly, folding in the sides as you go to contain the filling and prevent leaking during baking.
Nutrition
- Serving Size: 1 burrito
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
