Best 10 Wet Chicken Or Turkey Burritos Recipes

WET BURRITO

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
• Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can't roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.
• Bake for 20 minutes, or until warmed through.
• Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
• Serve topped with sour cream, guacamole and pico de gallo or salsa.

GREEN CHILE CHICKEN SMOTHERED BURRITOS

Steps:

• Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
• Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.
• To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
• Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

CHICKEN BURRITO

Steps:

• Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
• Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
• Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
• Cook the burrito filling mixture until it's warm, about 5 minutes.
• Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
• Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
• Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
• Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.

WET CHICKEN OR TURKEY BURRITOS

Steps:

• Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces.
• If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little.
• Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan.
• When finished filling and rolling tortillas, pour enchilada sauce over them.
• Cover top with cheese.
• Bake at 350 for 30 minutes. Top with sour cream.

FABULOUS WET BURRITOS

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

GARY'S TURKEY BURRITOS

Steps:

• In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
• In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.

SUNNY'S HONEY CHIPOTLE CHICKEN WET BURRITO

Steps:

• For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl.
• In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper.
• Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine.
• Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas.
• Preheat the oven to broil.
• On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish.
• For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime.

WET BURRITOS

Steps:

• Brown and drain ground beef and onions.
• Add taco mix and beans. Stir well.
• In a separate bowl mix sour cream and mushroom soup together.
• Fill tortillas with beef mixture. Secure with toothpick.
• Spread 1/2 of the sour cream mix on the bottom of a 9x13 pan. Place burritos on top of the sour cream. Spread remaining sour cream mix on top of the burritos.
• Top with cheese.
• Bake at 350 for 15 minutes.
• Serve with shredded lettuce and sliced tomatoes.

WET BURRITOS

Steps:

• Preheat oven to 350*F
• Cook ground beef and taco seasoning until beef is cooked through.
• In the bottom of a 9x13 pan, pour 1/4 can of enchilada sauce and spread evenly..
• In the middle of a tortilla, layer ground beef, black beans, onions, cheese, lettuce and tomato.
• Fold up like a burrito and lay in the pan on top of the enchilada sauce.
• Repeat with each burrito.
• Pour remaining enchilada sauce over burritos making sure to cover all of the tortilla.
• Top with remaining cheese (approximately 1 cup).
• Bake for 30 minutes.
• Remove from oven, plate and top with sliced avocados, tomatoes, cilantro or
• Cilantro Lime Dressing.
• Devour!

LEFTOVER TURKEY BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil and place in the oven while preheating to warm.
• Combine turkey, beans, diced tomatoes and green chiles, chopped green chiles, cilantro, ancho chile powder, garlic powder, and salt in a saucepan over medium heat; bring to a simmer and cook until all liquid evaporates, 5 to 8 minutes.
• Remove burritos from the oven. Place turkey-bean mixture in the warmed tortillas, add pepper Jack cheese, and roll into burritos. Place in a baking pan.
• Bake in the preheated oven until heated through, about 20 minutes.