Wet Burrito Recipe with Enchilada Sauce

If you’re a fan of Mexican cuisine and love indulging in flavorsome dishes, then you’re in for a treat with this delicious and satisfying wet burrito recipe with enchilada sauce. Packed with a delightful combination of tender meat, flavorful rice and beans, gooey cheese, and a rich enchilada sauce, this recipe takes your regular burrito to a whole new level.

The combination of warm tortillas, savory fillings, and a generous drizzle of enchilada sauce creates a hearty and comforting dish that will surely satisfy your cravings.

How to Make Wet Burritos

Equipment

To prepare this wet burrito recipe with enchilada sauce, you will need the following equipment:

• Large skillet or frying pan
• Baking dish
• Aluminum foil
• Mixing bowls
• Whisk or fork
• Knife and cutting board
• Spoon or spatula
• Oven (optional)

Ingredients

For the Wet Burrito

• 1 pound ground beef or chicken
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup cooked rice
• 1 cup canned black beans, drained and rinsed
• 1 cup shredded cheese (cheddar or Mexican blend)
• 4 large flour tortillas

For the Enchilada Sauce

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 cups chicken or vegetable broth
• 1 cup tomato sauce
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C) (optional).
2. Over medium heat, use a skillet or frying pan, to heat olive oil. After that, add minced garlic, diced onion and sauté so that the onion becomes translucent.
3. Add the ground beef or chicken to the skillet and cook until it’s browned and cooked through. Break up any large chunks with a spoon or spatula.
4. Sprinkle cumin powder, chili powder, paprika, salt, and pepper over the meat mixture. Stir well to combine the spices evenly.
5. Now put black beans and cooked rice in the skillet. Mix everything together until well combined. To meld the flavors cook for an additional 2-3 minutes.
6. Put sauce pan over medium heat add olive oil to heat. To create a roux, add the flour and whisk slowly for about 1 minute.
7. Stir in the chili powder, cumin powder, garlic powder, dried oregano, salt, and pepper. Cook for another minute to toast the spices slightly.
8. By whisking constantly, gradually pour in chicken or vegetable broth to prevent lumps from forming. Add the tomato sauce and continue whisking until the sauce thickens slightly.
9. Reduce the heat to low and let the enchilada sauce simmer for about 10 minutes, stirring occasionally. Add salt and pepper according to your taste to adjust the seasoning.
10. Warm the flour tortillas briefly in a microwave or on a dry skillet to make them pliable.
11. Divide the meat and rice filling evenly among the tortillas. Sprinkle shredded cheese on top of each portion.
12. Roll the tortillas tightly, tucking in the sides as you go. Place the rolled burritos seam-side down in a baking dish.
13. Drizzle prepared enchilada sauce slowly over the burritos, making sure they are fully covered.
14. In the preheated oven place the baking dish by covering it with aluminum foil. Bake for about 20 minutes until the cheese is melted and the sauce is bubbly.
15. Remove the foil and continue baking for an additional 5 minutes to lightly crisp the tortilla edges.
16. Once done, remove the wet burritos from the oven and let them cool slightly. Serve hot and garnish with your favorite toppings, such as chopped cilantro, diced tomatoes, or sour cream.

Cooking Tips

• Feel free to customize the filling by adding your favorite ingredients such as sautéed bell peppers, corn kernels, or diced tomatoes.
• For a vegetarian version, substitute the ground meat with cooked quinoa or grilled vegetables.
• If you prefer a spicier kick, add some diced jalapeños or a pinch of cayenne pepper to the meat filling.
• Leftover wet burritos can be refrigerated and reheated in the oven or microwave for a quick and tasty meal the next day.

What to serve with Wet Burrito

1. Serve the wet burritos with a side of Mexican rice and refried beans for a complete meal.
2. Top the burritos with a dollop of guacamole and a sprinkle of chopped fresh cilantro for added freshness.
3. Accompany the dish with a crisp and refreshing side salad dressed with lime vinaigrette.

Conclusion

This wet burrito recipe with enchilada sauce is a flavor-packed and comforting dish that brings together the best of Mexican flavors. The combination of tender meat, seasoned rice and beans, gooey cheese, and a rich enchilada sauce makes every bite a delight. Whether you’re cooking for your family or hosting a gathering, these wet burritos are sure to impress. So gather the ingredients, follow the simple steps, and indulge in the irresistible flavors of this hearty Mexican dish.

FAQs

Can I make the enchilada sauce in advance?

Yes, you can prepare the enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just reheat it before pouring over the burritos.

Can I use store-bought enchilada sauce instead?

Absolutely! If you’re short on time or prefer convenience, you can substitute homemade enchilada sauce with a good-quality store-bought version.

Can I freeze the wet burritos?

Yes, you can freeze the wet burritos before baking. Wrap each burrito tightly in plastic wrap and place them in a freezer-safe container. You can store these for up to 3 months in the freezer. When ready to enjoy, thaw them in the refrigerator overnight, then bake them as instructed.

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