Wet Burritos

These Wet Burritos are the ultimate comfort food — warm, smothered, and irresistibly cheesy. Each burrito is packed with seasoned beef, creamy refried beans, and fluffy rice, then wrapped in a soft tortilla and blanketed with a rich, homemade enchilada sauce.

As they bake, the cheese melts to golden perfection, soaking into every layer for a gooey, hearty, flavor-loaded bite.

Whether you’re feeding a hungry family or hosting a cozy dinner night, this dish brings bold Tex-Mex flavor straight to the table with minimal effort and maximum satisfaction.

Why People Will Love This Wet Burritos Recipe:

Layered comfort in every bite – The combination of seasoned beef, creamy beans, fluffy rice, and melted cheese wrapped in a tortilla and smothered in enchilada sauce offers multiple textures and flavors all in one dish.

Deeply satisfying and hearty – This is the kind of meal that sticks to your ribs, making it ideal for feeding hungry families or satisfying comfort food cravings.

Crowd-pleasing flavor profile – It hits all the right notes: savory, cheesy, slightly spicy, and perfectly balanced with the richness of the sauce.

Customizable for every taste – Easily adaptable with different proteins (chicken, turkey, plant-based options), spice levels, or toppings like guacamole, sour cream, or jalapeños.

Restaurant-quality at home – It gives the indulgent, saucy, over-the-top feel of a dish you’d order at your favorite Tex-Mex spot, but made with love in your own kitchen.

Key Ingredients:

Ground beef – Provides a rich, meaty foundation with deep, savory flavor and just the right amount of fat to carry the spices well.

Refried beans – Add a creamy, earthy texture that balances the protein and binds the filling together for a satisfying bite.

Cooked rice – Fluffy, neutral, and slightly chewy, it acts as a starchy base that absorbs flavors and adds body to the burrito.

Flour tortillas – Soft yet sturdy enough to hold all the fillings, they wrap everything together and become deliciously tender when baked under sauce.

Red enchilada sauce – Bold and smoky with notes of chili, cumin, and tomato, this sauce seeps into the tortilla and adds the “wet” factor that defines the dish.

Shredded cheese – Melted over the top and into every crevice, the cheese delivers richness, saltiness, and that irresistible gooey pull.

Expert Tips:

Brown the beef with depth: Sauté the ground beef over medium-high heat until it develops a rich, caramelized crust. Don’t just cook it through — let it brown well to build a deeper umami flavor foundation before adding seasonings.

Layer with balance: Distribute the rice, beans, and meat evenly to avoid overstuffing. This ensures a consistent bite every time and keeps the burritos from bursting during baking.

Warm the tortillas before rolling: Briefly heat the flour tortillas in a skillet or microwave to make them soft and pliable. This prevents cracking and helps them seal better when rolled.

Use homemade or high-quality enchilada sauce: The sauce is a star in this recipe — opt for a deeply spiced, slightly smoky red enchilada sauce or make your own with dried chiles, tomato paste, garlic, and cumin for unmatched flavor.

Double bake for texture: After assembling and topping with sauce and cheese, bake covered for melty cohesion, then uncover and broil for 2–3 minutes to get golden, bubbling cheese with slight crisped edges.

Wet Burritos

Ingredients

1 pound lean ground beef

1 packet taco seasoning

5 burrito-sized tortillas

1 1/2 cups cooked rice (Spanish Rice, Cilantro-Lime Rice, or just white rice)

1 (15 ounce) can refried beans

2 cups shredded cheddar cheese, divided

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup beef broth (low sodium)

28 ounce can enchilada sauce

1 teaspoon chili powder

Instructions

Preheat oven to 350ºF.

Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.

In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.

Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.

Arrange tortillas and fill with beans, rice, ground beef and about 1 1/2 cups of the cheddar cheese.

Fold the sides over and roll tightly.

Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.

Pour sauce over the burritos. Sprinkle with remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.

Remove from the oven and serve.

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Important Notes When Making Wet Burritos:

Tortilla thickness matters: Use large, thicker flour tortillas (burrito-style) to prevent tearing during assembly and baking. Thinner tortillas can become soggy or fall apart under the sauce.

Balance the moisture: The filling should be moist but not watery. Drain any excess fat from the beef and ensure beans and rice are not overly wet. Too much liquid inside can lead to soggy burritos that collapse.

Preheat the sauce: Always warm your enchilada sauce before pouring it over the burritos. This ensures even baking and avoids temperature drops in the oven that can result in uneven melting or undercooked centers.

Cheese layering is strategic: Sprinkle some cheese inside each burrito (not just on top) for extra creaminess in every bite. A sharp cheddar or pepper jack adds more depth than mild varieties.

Let them rest before serving: After baking, let the burritos sit for 5–10 minutes. This helps everything set slightly, making them easier to plate without falling apart — and it allows flavors to meld further.

How To Enjoy Wet Burritos After Cooking:

Let Them Rest (5–10 minutes):

Once out of the oven, allow the burritos to sit at room temperature. This helps the sauce thicken slightly and the cheese settle, making them easier to slice and serve.

Use a Serrated Knife for Slicing:

Wet burritos are saucy and soft, so a serrated knife will glide through without tearing the tortilla or smearing the filling.

Serve with Proper Sides:

Enhance your plate with Mexican rice, refried beans, or a zesty side salad. These add texture contrast and balance the richness of the burrito.

Choose Your Garnishes Wisely:

Spoon on fresh toppings like guacamole, sour cream, chopped cilantro, or sliced jalapeños. These brighten the dish and give a cool, creamy or spicy kick.

Eat with Fork and Knife (Not Hands!):

Wet burritos are best eaten with utensils due to the smothered sauce. Use a fork and knife for neat, well-portioned bites.

Optional Fresh Squeeze of Lime:

A light squeeze of lime juice over the top before eating cuts through the richness and adds a fresh citrusy note.

Leftovers Tip:

Store leftovers in an airtight container. To reheat, warm in the oven or microwave until hot throughout. Add a splash of broth or sauce to keep them from drying out.

Nutrition Information:

For one serving of Slow Cooker Chicken Burritos (including filling, tortilla, garlic lime rice, and Pico de Gallo), assuming it makes 6–8 burritos:

Frequently Asked Questions:

Can I cook the chicken on low instead of high in the slow cooker?

Yes! You can cook the chicken on low for 4–5 hours if you prefer a longer, slower cook. This results in even more tender meat and better flavor absorption.

Can I make these burritos ahead of time and reheat them?

Absolutely. Assemble the burritos, wrap them in foil, and store them in the fridge for up to 3 days. To reheat, place them in the oven at 350°F for 15–20 minutes or warm in a skillet to re-crisp the tortilla.

Is there a substitute for taco seasoning?

Yes, you can make a homemade version using:

1 tsp chili powder
½ tsp cumin
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
Pinch of oregano and cayenne (optional)
Adjust salt to taste.

Can I use brown rice instead of white in the garlic lime rice?

Definitely. Brown rice adds a nutty flavor and extra fiber. Just be sure it’s fully cooked and tender before mixing with the garlic, lime, and cilantro.

What are the best cheeses to use for flavor and meltability?

A blend of sharp cheddar and pepper jack gives great melt and bold flavor. Monterey Jack, Colby Jack, or even a Mexican cheese blend also work well depending on your heat preference.

Do I need to sear the chicken before placing it in the slow cooker?

No, searing is not required for this recipe. Since the chicken is slow-cooked with salsa and taco seasoning, it absorbs plenty of flavor and becomes fork-tender without needing to be browned first.

Can I use frozen chicken breasts directly in the slow cooker?

It’s not recommended. For food safety reasons, it’s best to thaw frozen chicken before placing it in the slow cooker to ensure it reaches a safe temperature quickly and evenly.

Can I make this recipe spicier or milder?

Yes. For less heat, use a mild salsa and omit or reduce jalapeños in the pico. For more heat, use a spicy salsa, add cayenne or chili flakes, and top with hot sauce before serving.

What’s the best way to keep the burritos from falling apart when pan-toasting?

Make sure to fold in the sides tightly and roll them snugly. Place seam-side down in the skillet first and use medium-low heat to gently toast and seal the burrito shut.

Can I cook the garlic lime rice in advance?

Yes! You can make the rice 1–2 days ahead and store it in an airtight container. Reheat it gently in a pan before assembling the burritos for better texture and flavor.