Chicken Burritos Mojados (Wet Burritos)
User Reviews
5
3 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
765 kcal
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Course
Main Course
Chicken Burritos Mojados (Wet Burritos)
Report
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
- 2 ¼ cups chicken broth
- ¾ cup long-grain white rice rinsed
- 1 pinto beans canned, rinsed
- 3 ½ tablespoons chili powder
- salt
- black pepper
- 2 scallions sliced thin
- 2 tablespoons vegetable oil
- 3 garlic minced, cloves
- 2 tomato sauce 8-ounce cans
- 1 ½ pounds chicken breast or chicken tenders, boneless, skinless, trimmed
- 6 tablespoons cilantro fresh, minced
- 6 flour tortilla 10 inch
- 2 avocado halved, pitted, and cut into ½-inch pieces
- 8 ounces Monterey jack cheese 2 cups, shredded
- 1 ½ cups tomatillo salsa store-bought or homemade, aka salsa verde
- 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 Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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