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Oven Baked Wet Burritos in 3 Easy Steps
Loaded Wet Burritos
Easy Chicken Burritos
I wanted to make burritos at home, and I was looking for another recipe to include my Easy Slow Cooker Shredded Chicken in Salsa for Tacos, Nachos, & Burritos. After splicing together several recipes and adding my own touches, I came up with this tasty oven dish. Here's how to make these messy, filling, cheesy, and delicious burritos.
This recipe is surprisingly easy, and it requires only a handful of ingredients. There's not much preparation involved either, so you'll have dinner on the table in about thirty minutes or so. (Of course, you can always do the prep work the night before, to make cooking even easier).
I like to include bonus recipes that are relevant, or similar to the featured dish, and this article is no exception. You'll find an easy recipe for making your own enchilada sauce, should you wish to use fresh instead of canned. Also, you may have some leftover ingredients after assembling your burritos, so I've included a simple how-to on making your own chalupas.
Pyrex Baking Dishes - Bakeware
You'll need at least a three quart baking dish to cook your burritos in. I use Pyrex, and I especially love these, because they come with fitted plastic lids. They make clean-up and storage so easy. You can even freeze leftovers in them, as the containers are freezer, dishwasher and microwave safe. I got mine as a set of three (different sizes) at Target. Seriously, I can't rave about these enough.
Ingredients - Only 7 essentials:
1 1/2 pounds Slow Cooker Shredded Chicken in Salsa
6 large (12 inch) flour tortillas
1 (20 ounce) can enchilada sauce
1 (16 ounce) can fat free refried beans
2 cups low fat sharp cheddar cheese
4 scallions, chopped
1/2 cup chopped, fresh cilantro
These seven ingredients are essential for me but, if you are on a tight budget, or if you just want to make this as basic as possible, omit the scallions, cilantro and re-fried beans.
Cooking Instructions - Putting it together:
3 Easy Steps
1. Preheat oven to 375 degrees. Coat the baking dish with oil or cooking spray. Pour about 1/4 can of enchilada sauce into the bottom of the baking dish. It should be just enough to coat the bottom of the pan.
2. Spread beans on tortillas. Fill tortillas with shredded chicken mixture. Fold tortillas, and place them folded side down into the baking dish. Pour remaining enchilada sauce over burritos. Top with cheese, cilantro and scallions.
3. Cover baking dish with aluminum foil. Bake for twenty minutes. Remove foil, and bake for an additional five to eight minutes.
I usually stuff these so full, I have to use a 13"X9" baking dish for 4 of the burritos, and the other 2 go into a 9"X9" square baking dish. However, there is no need to do this, if you don't want to prepare that much food at one time. You can buy smaller tortillas, or don't stuff the 12" flour tortillas so full. Any meat mixture you have leftover can be frozen for up to six months or refrigerated and used in another Tex-Mex dish later in the week.
Filling & Topping Ideas
The Good Stuff
When filling the burritos, I like to sneak in some fresh spinach leaves (stems removed) and diced tomatoes to add more nutrients. Cooked rice may be added, as well. Or, if you want to replace the refried beans, you could add black beans. (Or black beans and rice, if you feel like making some).
Topping the cooked burritos with Frank's Original Red Hot Sauce, diced tomatoes, sliced black olives and shredded lettuce is a nice touch. However, if you don't have these ingredients on hand, or if it's been a long day and you just don't feel like going to the trouble of preparing more ingredients, the burritos taste just fine without the extras.
My suggestions for sides include tortilla chips, Frank's Red Hot Sauce, red or green salsa, lite sour cream, extra cheese, sliced avocado or guacamole, and some sort of rice (black beans and rice, red beans and rice, Spanish rice, or plain). Again, it depends on what you have available and how much effort you feel like putting into the meal. Personally, I can't do without the sour cream and some tortilla chips for something crunchy. You might want to go crazy with the sides and toppings if you are having guests over, or prepare a more basic version to feed your family on a hectic weeknight.
Ingredients & Toppings - These are just a few suggestions!Click thumbnail to view full-size
For the chocolate, I used 3 blocks of a Dove dark chocolate bar. Again, if you don't have the time or energy to make your own, canned enchilada sauce will work just fine.
- 1/4 cup canola oil
- 2 tablespoons flour
- 2 ounces diced green chiles
- 1/4 cup chili powder
- 1/2 cup vegetable broth
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- A little bit of chocolate (optional)
- 1. Heat oil in large sauce pan over medium heat. Add flour and chili powder, and whisk constantly for 3 or 4 minutes.
- 2. Gradually stir in the rest of the ingredients, starting with the liquids. When everything is well blended, add the chiles and chocolate.
- 3. Reduce heat to low, stirring occasionally for 10 minutes.
- Prep time: 5 min
- Cook time: 15 min
- Ready in: 20 min
- Yields: 6 giant burritos
Home Made Enchilada Sauce
Use Leftover Chicken for Chalupas - What to do with the leftovers:
If you used my Slow Cooker Shredded Chicken in Salsa recipe, you'll have some shredded chicken left over after you've made your burritos. If you're wondering what to do with the leftover chicken, I suggest using it to make nachos on tortilla chips. Or, if you have some soft corn tortillas available, you can make chalupas.
You will need:
Baking sheet lined with paper towels
Canola (or vegetable) oil
Leftover shredded chicken
6 to 10 (depending on the amount of leftover chicken) corn tortillas
Toppings of your choice (I used low fat refried beans, leftover shredded chicken, Frank's Red Hot Sauce, shredded cheddar cheese, fresh spinach, diced tomatoes, and sour cream)
Heat about two tablespoons of oil in a skillet over medium-high heat. Heat tortillas for about a minute on each side. The goal is to make them crispy, so that they no longer fall apart when you bend them. Keep adding more oil as necessary. Cool the tortillas on the baking sheet for a couple of minutes; the paper towels will absorb some excess oil.
Next, top the tortillas with the leftover shredded chicken and other toppings to suit your tastes. I find it easiest to eat them by folding them almost in half - it'll feel something like a cross between a taco and a large piece of pizza. They are very messy!
© 2011 Sara Krentz