The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Bake Wet Burritos to golden brown perfection and then smother them in enchilada sauce and a healthy dose of shredded cheese. This is exactly how every burrito should be served!
These burritos cost around $13.76 to make. The recipe makes six servings for about $2.29 per serving.
The mother of all burritos is the Wet Burrito! It stuffs all the good things and then covers them in enchilada sauce and more cheese. When you smother the plain burrito in enchilada sauce and top it with melted cheese, it takes it to the next level
Grab your fork because you can’t eat these burritos with your hands, they are messy. I love making them during the week on busy nights because they come together quickly, especially if you use leftover meat or rotisserie chicken.
Ingredients and Estimated Cost
Per Serving Cost: $2.29
Recipe Cost: $13.76
- 3 cups cooked meat – $2.94
- 1 ½ cups cooked rice – $0.56
- 15-ounce can black or pinto beans – $0.78
- 4 cups sharp cheddar cheese – $6.00
- 6 burrito size flour tortillas – $1.50
- 10-ounce can red or green enchilada sauce – $1.98
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in March 2023.
How To Make Wet Burritos
***For complete recipe instructions, see the recipe card below.
- First, prepare the meat for the burritos and then the rice.
- Next, preheat the oven to 375 degrees F and line a baking sheet with tin foil.
- Then, layer each tortilla with meat, rice, beans, and cheese.
- Roll the burritos tightly, folding the ends first, and place them seam-side down on the baking sheet.
- Bake for fifteen to twenty minutes, then spoon enchilada sauce over the top, followed by shredded cheese.
- Finally, bake for another five to ten minutes and serve with desired toppings.
- You can use cooked pork, beef, chicken, or steak in the smothered burritos.
- To fill the burritos, use white rice, Mexican rice, brown rice, or cilantro lime rice.
- You can use black, pinto, or refried beans in this recipe.
SERVE: Serve with tomatoes, shredded lettuce, sour cream, avocado, pico de gallo, salsa, and/or cilantro. You can keep the burritos out for no more than two hours before they need to be covered and stored.
STORE: Place in an air-tight container and store for two days.
FREEZE: Once cooled, place the smothered burritos in a freezer-safe container and freeze for up to two months.
DEFROST: Defrost overnight in the refrigerator.
REHEAT: Reheat in a 350 degree F oven until heated through, about 10-15 minutes.
A burrito goes from being dry to wet when you smother it in enchilada sauce. You can use green or red enchilada sauce or a combination of both. Cook the burrito dry initially, then spread the sauce over the top of the burrito, add shredded cheese, and cook again for a few more minutes.
Sometimes people refer to Wet burritos as smothered burritos, Enchilada Style, or Mojado burritos in Spanish.
Both use similar ingredients, so it can be difficult to tell the difference. But there are a couple of crucial differences. First, you generally make enchiladas with corn tortillas, while you use flour tortillas for wet burritos. The other difference is in how you roll them. You roll wet burritos with the ends folded in, whereas you roll enchiladas leaving the ends open.
More Mexican Recipes
- Ground Beef Taquitos
- Steak Fajitas Recipe
- Chipotle Pico De Gallo
- Ultimate Nachos Recipe
- New Mexico Style Green Chile Chicken Enchiladas
- Picadillo Tacos
- Chicken Enchilada Casserole
- Shredded Beef Enchiladas
- Carne Asada Street Tacos
- Taco Bell Crunchwrap Supreme
- 3 cups cooked meat choose from pork, beef, chicken, or steak
- 1 ½ cups cooked rice choose from white, Mexican, brown, or cilantro lime
- 15 oz can black or pinto beans drained
- 2 cups sharp cheddar cheese freshly grated
- 6 burrito size flour tortillas
- 10 oz can red or green enchilada sauce
- 2 cups sharp cheddar cheese freshly grated
FOR SERVING (all optional):
- Tomatoes chopped
- Lettuce shredded
- Sour cream
- Avocado diced
- Pico de gallo
- Cilantro chopped
- Prepare the meat or chicken you are using. If cooking fresh, allow time for that. You can also use a rotisserie chicken seasoned with taco seasoning.
- Cook rice unless you have that prepared ahead of time.
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with foil and lightly spray it with nonstick cooking spray.
- Layer each tortilla with meat, rice, beans, and cheese. Roll the burrito tightly, folding the ends first, and place it on the prepared baking sheet seam side down.
- Repeat with the other burritos.
- Bake for 15-20 minutes or until lightly golden.
- Remove from the oven and spoon enchilada sauce over the top, then top with 2 cups of shredded cheese.
- Bake for 5-10 minutes or until the cheese is melted and the sauce is heated.
- Serve immediately with desired toppings.