Wet Chicken or Turkey Burritos
Transform your weeknight dinner routine with these irresistible Wet Chicken or Turkey Burritos! Packed with layers of tender, shredded chicken or turkey, creamy refried beans, fluffy rice, and gooey melted cheese, each burrito is smothered in rich enchilada sauce for the ultimate Tex-Mex comfort food experience. This oven-baked recipe comes together in just 45 minutes, making it perfect for busy nights without sacrificing flavor. Choose between red or green enchilada sauce to customize the taste, and top with a dollop of sour cream and fresh cilantro for a restaurant-quality finish. Whether you're feeding a crowd or meal-prepping for the week, these saucy, cheesy burritos are sure to be a hit!
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Recipe Information
Ingredients
- 3 cups Cooked and shredded chicken or turkey
- 6 pieces Large flour tortillas
- 2 cups Cheddar or Monterey Jack cheese, shredded
- 3 cups Enchilada sauce (red or green)
- 2 cups Cooked white or brown rice
- 1.5 cups Refried beans
- 1 medium Onion, finely chopped
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 0.5 cups Sour cream (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–5 minutes until softened and translucent.
Add the cooked, shredded chicken or turkey to the skillet and stir to combine with the onion. Remove from heat and set aside.
Prepare your tortillas for assembly. Place a tortilla flat on a clean surface, and in the center, layer 1/4 cup of refried beans, 1/3 cup of cooked rice, and 1/2 cup of the chicken or turkey mixture. Top with a small handful of shredded cheese (reserve some cheese for topping later).
Fold the sides of the tortilla inward, then roll it up tightly from one end to the other to form a burrito. Repeat with the remaining tortillas and filling ingredients.
Spread 1 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish. Arrange the rolled burritos seam-side down in the dish.
Pour the remaining 2 cups of enchilada sauce over the burritos, ensuring they are fully covered.
Sprinkle the remaining shredded cheese evenly on top of the sauced burritos.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the burritos from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and sour cream, if desired, before serving.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 4.7 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 411 mg | 32% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
