Saucy Enchilada-Style Wet Burritos – Dive into the comforting world of Mexican cuisine. With our Saucy Enchilada-Style Wet Burritos! These burritos are packed. With your choice of meat, beans, and rice. Then smothered in a vibrant enchilada sauce. And topped with melting cheese. It’s a perfect dish. For anyone looking to satisfy their cravings. For something hearty. And flavorful.
The first time I made these enchilada-style wet burritos. It was a chilly evening. That called for something warm. And satisfying. As the delicious smells. Wafted through our home. My husband couldn’t wait to dig in. And even our little one. Gave a delighted giggle. At the sight of the cheesy topping. Their smiles were the best compliments. And this dish has since become a comforting staple. At our family table.
What makes this Saucy Enchilada-Style Wet Burritos truly special?
Our Saucy Enchilada-Style Wet Burritos offer the perfect blend of versatility. Ease. And universal appeal. Whether you choose beef, chicken, pork, or steak. You can customize them. With additional fillings. Like bell peppers or roasted corn. The recipe is straightforward. And quick to prepare. Making it ideal for busy weeknights. Plus, it’s a hit with both adults and kids. Ensuring it’s a crowd-pleaser. At any family dinner. Or gathering.
What You Need To Make This Saucy Enchilada-Style Wet Burritos Recipe?
Meat: Use any leftover meat. Like beef, chicken, or pork. It’s a great way to repurpose leftovers. Into something exciting and new.
Enchilada Sauce: Choose homemade for a richer flavor. Or a good quality store-bought version for convenience. Without losing much flavor.
Beans: Whether it’s black, pinto, or refried beans. Each type adds its own texture. And heartiness to the burritos.
Rice: You can use traditional Mexican rice, cilantro lime rice. For a zesty flavor. Or just leftover white or brown rice.
Cheese: Mozzarella melts beautifully. But you can mix it with cheddar for sharpness. Or pepper jack for a little spice.
Tortillas: Opt for large, burrito-sized flour tortillas. That are fresh and flexible. To make rolling easier.
Optional Fillings: Add sautéed bell peppers. And onions for crunch. Or roasted corn for a sweet touch.
Steps To Make Saucy Enchilada-Style Wet Burritos:
Step 1: Preheat your oven to 375 degrees F. And get your baking sheet ready. With parchment or a light spray.
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Step 2: Assemble the burritos with a generous amount of meat, beans, rice, and cheese. Roll them up tight. Ensuring they’re snug enough. To hold everything inside. But still able to close.
Step 3: Bake the burritos for 20 minutes. Until everything is heated through.
Step 4: Warm your enchilada sauce. While the burritos are in the oven. Once they’re ready. Lavish them with the sauce. And a bit more cheese. Then bake for a few more minutes. Just until the cheese is perfectly melted.
Step 5: Serve your glorious wet burritos. Topped with sour cream, guacamole, and your choice of pico de gallo or salsa. It’s messy. It’s fun. And it’s utterly delicious!
Tip:
To ensure your burritos stay moist. And flavorful. Don’t skimp on the enchilada sauce. After baking the burritos. Generously ladle the warm sauce over them. Before adding the final sprinkle of cheese. This not only keeps the interiors succulent. But also infuses them. With extra flavor. As the sauce seeps into the fillings. Creating a delicious harmony. In every bite. This step transforms a good wet burrito. Into an amazing one. Making each mouthful. A delightful experience!
Frequently Asked Questions:
Can I make these burritos ahead of time?
Yes! Assemble them without the sauce. And keep them refrigerated. Add sauce and cheese. Just before baking.
What can I substitute for the enchilada sauce?
A tomato-based sauce. With some Mexican spices. Can work in a pinch. Or try a mole sauce for a change.
How can I make this vegetarian?
Skip the meat. And add more beans, veggies like zucchini or mushrooms. And even some tofu for protein.
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Planning to try this recipe soon? Pin it for a quick find later!
Saucy Enchilada-Style Wet Burritos
Ingredients
- 3 c cooked shredded beef, chicken, pork, or steak
- 2 c Red or Green enchilada sauce homemade or store-bought
- 1 can black or pinto beans drained and rinsed (or refried beans)
- 1 1/2 c Mexican rice or cilantro lime white or brown rice
- 2 c shredded mozzarella cheese or your favorite kind, divided
- 5 large burrito size flour tortillas
- Optional fillings: sautéed bell pepper and onion roasted corn, shredded cabbage
For topping:
- Sour cream guacamole, pico de gallo, or salsa
Instructions
- Preheat Oven: Set your oven to 375 degrees F. Prepare a baking sheet. By lining it with parchment paper. Or spraying it with cooking spray.
- Assemble Burritos: Lay out the flour tortillas. And distribute the meat, beans, rice, and half of the cheese among them. Roll each tortilla tightly. Folding the ends in. To contain the fillings. And place seam-side down. On the baking sheet.
- Bake: Place the burritos in the oven. And bake for 20 minutes. Until they are heated through.
- Add Sauce and Cheese: While the burritos are baking. Heat the enchilada sauce. After 20 minutes. Take the burritos out. Pour the warm enchilada sauce over them. And sprinkle the remaining cheese on top.
- Bake Again: Return the burritos to the oven. For a few more minutes. Just until the cheese has melted.
- Serve: Top each burrito with sour cream, guacamole, and pico de gallo or salsa. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
