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Oven Baked Wet Burritos in 3 Easy Steps

Updated on April 16, 2017
Sara Krentz profile image

Sara enjoys experimenting with casseroles, and she loves Mexican food. Sometimes, she combines the two.

Loaded Wet Burritos

A serving of wet burritos with Frank's Red Hot Sauce, salsa verde, sour cream, avocado, jalapenos and tortilla chips.
A serving of wet burritos with Frank's Red Hot Sauce, salsa verde, sour cream, avocado, jalapenos and tortilla chips. | Source

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

Pyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Red Plastic Covers
Pyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Red Plastic Covers

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:

A flour tortilla with refried beans and shredded chicken in salsa.
A flour tortilla with refried beans and shredded chicken in salsa. | Source

7 Ingredients

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:

Oven Baked Wet Burritos with Cilantro and Scallions
Oven Baked Wet Burritos with Cilantro and Scallions | Source

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.

A soft flour tortilla shell with refried beans, shredded chicken in salsa, spinach and diced tomatoes.
A soft flour tortilla shell with refried beans, shredded chicken in salsa, spinach and diced tomatoes. | Source

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
Avocado slicesChopped, fresh cilantroChopped scallionsJalapeno slicesSliced black olivesShredded chicken in salsaRed enchilada sauceThe end result!
Avocado slices
Avocado slices
Chopped, fresh cilantro
Chopped, fresh cilantro
Chopped scallions
Chopped scallions
Jalapeno slices
Jalapeno slices
Sliced black olives
Sliced black olives
Shredded chicken in salsa
Shredded chicken in salsa
Red enchilada sauce
Red enchilada sauce
The end result!
The end result!
Homemade enchilada sauce.
Homemade enchilada sauce. | Source

Enchilada Sauce

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.

Ingredients

  • 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)

Instructions

  1. 1. Heat oil in large sauce pan over medium heat. Add flour and chili powder, and whisk constantly for 3 or 4 minutes.
  2. 2. Gradually stir in the rest of the ingredients, starting with the liquids. When everything is well blended, add the chiles and chocolate.
  3. 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

Cast your vote for Enchilada Sauce

Use Leftover Chicken for Chalupas - What to do with the leftovers:

I know spinach isn't traditionally used in Tex-Mex recipes, but it's something we almost always have on hand, and it adds nutritional value.
I know spinach isn't traditionally used in Tex-Mex recipes, but it's something we almost always have on hand, and it adds nutritional value. | Source

Chalupas

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:

Skillet

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

What do you like to fill your burritos with? - Ground beef or turkey? Chicken? Beans and veggies?

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    • Sara Krentz profile imageAUTHOR

      Sara Krentz 

      2 months ago from USA

      You are very welcome; thank you for stopping by.

    • Pamela99 profile image

      Pamela Oglesby 

      2 months ago from Sunny Florida

      All of these recipes sound wonderful. I love this type of food and the fact that it is not to difficult to make. Thanks for the recipes.

    • MarleneB profile image

      Marlene Bertrand 

      3 years ago from USA

      I never knew what a chalupa was until now. But, I like lots of beans and beef in my burritos.

    • vineliner57 profile image

      Hal Gall 

      5 years ago from Bloomington, IN

      I like beans, rice and chicken in my burritos!

    • profile image

      anitabreeze 

      5 years ago

      I can hardly wait to try some of these!

    • SusanDeppner profile image

      Susan Deppner 

      5 years ago from Arkansas USA

      I like lots of beans in my burritos. Your recipe sounds - and looks - amazing! Great pictures!

    • JohnTannahill profile image

      John Tannahill 

      6 years ago from Somewhere in England

      I love this sort of food. Beans and veg is best for me, as long as there's chilli sauce!

    • profile image

      anonymous 

      6 years ago

      I had to add you to my favorites. Super recipes!

    • profile image

      anonymous 

      6 years ago

      The photos look mouth-watering. Thanks for the recipe. I am going to try it.

    • profile image

      julieannbrady 

      6 years ago

      I've never tried to make burritos - I might contemplate a spicy oven baked recipe. Sounds quite tasty.

    • profile image

      anonymous 

      6 years ago

      Looks delicious. Thanks for the recipe.

    • WriterJanis2 profile image

      WriterJanis2 

      6 years ago

      Very yummy!

    • profile image

      miaponzo 

      6 years ago

      This recipe looks super yummy! Blessed!

    • profile image

      jazziyarbrough 

      6 years ago

      I love to fill my burritos with cheese, tomatoes and lettuce.

    • profile image

      anonymous 

      6 years ago

      This looks awesome, I looooove mexican food- especially burittos

    • Sara Krentz profile imageAUTHOR

      Sara Krentz 

      6 years ago from USA

      @anonymous: I didn't know about the recipe module when I created this lens. I no longer have the photos but, next time I make chalupas, I'll take pics and update : ) Thanks for the tip, and thank you for stopping by!

    • profile image

      anonymous 

      6 years ago

      I saw this on your lens list and my mouth started watering....your oven baked wet burritos look and sound amazing! I wonder if you know about the recipe module we have available, its super easy to use and gives a printable version for your readers if you want to give it a try. I've never had a chalupa, sounds yummy!

    • Coreena Jolene profile image

      Coreena Jolene 

      6 years ago

      This looks really good. I wish my hubby could eat more spicy food than he can. I have to make a very mild version of this. I would love to try this recipe just for myself :)

    • lbrummer profile image

      Loraine Brummer 

      6 years ago from Hartington, Nebraska

      This looks sooo good. I love chicken and all the ways to fix it.

    • Camden1 profile image

      Camden1 

      6 years ago

      I was hungry before - now I'm starving! Thanks for the recipes!

    • Sara Krentz profile imageAUTHOR

      Sara Krentz 

      6 years ago from USA

      @davenjilli lm: Thank you!

    • davenjilli lm profile image

      davenjilli lm 

      6 years ago

      Yes, all of the above :), this is a great idea for left over pot roast, carnitas or home canned chicken. Wonderful lens. *blessings*

    • Shorebirdie profile image

      Shorebirdie 

      6 years ago from San Diego, CA

      These sound so good!

    • kimark421 profile image

      kimark421 

      6 years ago

      These look delicious. I am a beef filling kind of guy. Great lens!

    • Sara Krentz profile imageAUTHOR

      Sara Krentz 

      6 years ago from USA

      @JoshK47: Thank you!

    • profile image

      anonymous 

      6 years ago

      Very nicely done, looks yummy!

    • profile image

      JoshK47 

      6 years ago

      These certainly sound pretty tasty to me! Blessed by a SquidAngel!

    • profile image

      anonymous 

      6 years ago

      Very nicely done, looks yummy!

    • profile image

      anonymous 

      6 years ago

      yummy..

    • Sara Krentz profile imageAUTHOR

      Sara Krentz 

      6 years ago from USA

      @KellydeBorda: Thank you : )

    • KellydeBorda profile image

      KellydeBorda 

      6 years ago

      My husband and kids are Peruvian, but I've finally got them loving Mexican food - this recipe sounds like a winner for our next step into Tex-Mex! Blessed by a Cooking Angel!

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