Chicken Burritos Mojados (Wet Burritos)

Name: Chicken Burritos Mojados (Wet Burritos)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 servings
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; 2 tablespoons vegetable oil; 3 garlic cloves; 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; 8 ounces Monterey Jack cheese, shredded; 1 ½ cups tomatillo salsa (salsa verde); water; ½ cup Mexican crema

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
6 servings
Calories
765 kcal
Course
Main Course
Cuisine
Mexican, Tex-Mex

Chicken Burritos Mojados (Wet Burritos)

Megan Mendez

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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!

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Ingredients

Servings

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

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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 Information

Show Details

Calories 765kcal (38%) Carbohydrates 78g (26%) Protein 45g (90%) Fat 30g (46%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 1g Cholesterol 119mg (40%) Sodium 2092mg (87%) Potassium 475mg (14%) Fiber 11g (44%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 765 kcal

% Daily Value*

Calories	765kcal	38%
Carbohydrates	78g	26%
Protein	45g	90%
Fat	30g	46%
Saturated Fat	11g	55%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	1g	5%
Cholesterol	119mg	40%
Sodium	2092mg	87%
Potassium	475mg	10%
Fiber	11g	44%
Sugar	6g	12%