Verde Wet Burritos – Smothered, Cheesy & Comforting

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, mix the shredded meat with cumin, garlic powder, salt, and black pepper.
3. Warm the tortillas until soft and pliable.
4. Spread rice, beans, and seasoned meat down the center of each tortilla.
5. Roll tightly into burritos and place seam-side down in the prepared baking dish.
6. Pour the green enchilada sauce generously over the burritos, fully covering them.
7. Sprinkle the shredded cheese evenly over the top.
8. Bake uncovered for 25–30 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let rest for 5 minutes.
10. Garnish with cilantro and drizzle with sour cream or crema before serving.

Variations

• Use carnitas, ground beef, or shredded pork instead of chicken.
• Add sautéed peppers and onions for extra texture.
• Mix pepper jack with the cheese for a spicier finish.
• Swap rice for Spanish-style quinoa for a lighter option.

Tips

• Lightly pan-searing the rolled burritos before baking helps them hold together once sauced.
• Use warm sauce to help the burritos heat evenly in the oven.
• Do not overfill the tortillas; tighter rolls hold up better under sauce.
• Serve immediately while hot and saucy for the best texture and flavor.