These delectable baked burritos mojados (wet burritos) are stuffed with succulent chicken, fragrant Mexican rice with pinto beans, and cheese. They're wrapped with a big, fluffy, flour tortilla before baking until heated through. Finally they're topped with a colorful medley of sauces that replicate the colors of the Mexican flag. Not only are they beautiful to look at, but they are out-of-this-world delicious!
Although the filling for burritos mojados boasts the perfect ratio of ingredients, not too much rice, just enough chicken, and a nice blanket of cheese, these burritos become extra special once they get plated.
Three sauces are draped over the top symbolizing the colors of the Mexican flag with their green, red, and white hues. Green tomatillo salsa (aka salsa verde) is spooned over one half, while the red sauce from stewing the chicken is re-purposed for the other half. A drizzle of Mexican crema brings it all together.
I can't quite put into words how delicious these burritos mojados are, you'll just have to make them yourselves! They appear a little daunting as they require a few steps to make the different components, but it's definitely worth it. They're spicy, and juicy, and smoky, and gooey, and creamy, and chewy, and crispy all at the same time.
Whether you whip up these wet burritos for the big game or for your Sunday supper, you will not be disappointed.
How to make them
Bring broth, rice, beans, chili powder, and salt to a boil in a medium saucepan over medium-high heat. Cover, reduce heat, and cook until rice is tender and broth is absorbed. Add scallions and fluff with fork to incorporate.
Meanwhile, cook oil, garlic, and the remaining chili powder in a large saucepan over medium-high heat until fragrant. Stir in tomato sauce and remaining broth and bring to simmer. Nestle chicken into the sauce. Cover, reduce heat to medium-low, and cook flipping halfway through cooking.
Transfer chicken to a cutting board and let it cool slightly. Using 2 forks, shred chicken into bite-size pieces. Toss the chicken with ¼ cup of the red sauce and 2 tablespoons cilantro in a bowl. Set remaining sauce aside.
Line a baking sheet with aluminum foil. Wrap tortillas in damp dish towel or paper towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on a work surface and mound rice towards the bottom of each, then top with chicken, avocado, and Monterey Jack.
Working with one at a time, fold the sides then the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly over burrito. Place seam side down on the prepared sheet, cover tightly with foil, and bake until hot throughout.
Heat the salsa verde and reserved red sauce until warmed through. Arrange the burritos on individual plates. Pour tomatillo sauce over half of each burrito and pour red sauce over the other half of each burrito. Drizzle burritos mojados with crema, sprinkle with chopped cilantro and serve.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
These burritos mojados can be assembled up to an hour ahead of time before baking. They are perfect for prepping right before a party and then sticking into the oven last minute.
No Mexican crema? No problem. You can thin out some sour cream with a little milk until it's a nice drizzling consistency. This works just fine for the task at hand.
Other recipes you may like
- Chilaquiles Rojos (Red Chilaquiles)
- Pepito (Mexican Steak Sandwich)
- Build Your Own Nacho Bar
- Chile con Queso
- Disney Cruise Line's Mexican Hot Pockets
- Sweet Potato Black Bean Empanadas
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Chicken Burritos Mojados (Wet Burritos)
Ingredients
- 2 ¼ cups chicken broth
- ¾ cup long-grain white rice, rinsed
- 1 (15-ounce) can pinto beans, rinsed
- 3 ½ tablespoons chili powder
- Salt and pepper
- 2 scallions sliced thin
- 2 tablespoons vegetable oil
- 3 garlic cloves minced
- 2 (8-ounce) cans tomato sauce
- 1 ½ pounds boneless, skinless chicken breasts or chicken tenders, trimmed
- 6 tablespoons minced fresh cilantro
- 6 (10-inch) flour tortillas
- 2 avocados halved, pitted, and cut into ½-inch pieces
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 1 ½ cups tomatillo salsa (salsa verde) (store-bought or homemade)
- Water as needed
- ½ cup Mexican crema
Instructions
- Bring 1 ¼ cups broth, rice, beans, 1 ½ teaspoons chili powder, and ½ teaspoon salt to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add scallions and fluff with fork to incorporate. Cover to keep warm.
- Meanwhile, cook oil, garlic, and the remaining 3 tablespoons chili powder in a large saucepan over medium-high heat until fragrant, 1 to 2 minutes. Stir in tomato sauce and remaining 1 cup broth and bring to simmer. Nestle chicken into the sauce. Cover, reduce heat to medium-low, and cook until chicken registers 165°F, 10 to 15 minutes, flipping halfway through cooking.
- Transfer chicken to a cutting board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces. Toss the chicken with ¼ cup of the reserved red sauce and 2 tablespoons cilantro in a bowl. Set remaining sauce aside.
- Adjust oven rack to middle position and heat oven to 450°F. Line a baking sheet with aluminum foil. Wrap tortillas in damp dish towel or paper towel and microwave until warm and pliable, about 1 minute.
- Lay warm tortillas on a work surface. Mound rice in the bottom-center of the tortillas, then top with chicken, avocado, and Monterey Jack.
- Working with 1 tortilla at a time, fold the sides then the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly over burrito. (Burritos can be held at room temperature for up to 1 hour before baking.) Place burritos seam side down on prepared sheet, cover tightly with foil, and bake until hot throughout, 20 to 30 minutes.
- Before serving, whisk the salsa verde and 2 tablespoons cilantro together in bowl, cover, and microwave until hot, about 1 minute (if you’re using homemade tomatilla salsa with fresh cilantro in it, no need to stir in extra cilantro at this point). Reheat the red sauce in a saucepan over medium heat until hot, about 3 minutes, adding water as needed to loosen consistency.
- Arrange the burritos on individual plates. Pour tomatillo sauce over half of each burrito and pour red sauce over the other half of each burrito. Drizzle with crema, sprinkle with remaining 2 tablespoons cilantro, and serve.
Notes
- No Mexican crema? No problem. You can thin out some sour cream with a little milk until it's a nice drizzling consistency. This works just fine for the task at hand.
- Adapted from ATK: The Best Mexican Recipes
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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