Chicken Wet Burritos Recipe
- Total Time: 30 minutes
Ingredients
Scale
- Filling Mixture-
- 1 cup onions (chopped)
- 1 tablespoon oil
- 1 garlic clove (minced)
- 2 cups cooked chicken (shredded)
- 1 (8 ounces) can tomato sauce
- 1 (4 ounces) can be chopped green chilies (drained)
- 1 cup chicken broth
Additional Ingredients- - 1 (16 ounces) can refried beans
- 4 large flour tortillas
- 1 (10 ounces) can enchilada sauce
- 1 (18 ounces) jar home-style beef gravy
- 2 cups shredded Colby-jack cheese
Toppings- - sour cream
- shredded lettuce
- sliced black olives
- salsa
- chopped tomatoes
Instructions
- Add oil to a large skillet over medium-high heat. Add onion and garlic and cook until tender. Stir in shredded chicken, tomato sauce, green chilies, and chicken broth. Cook until heated through. In a medium saucepan warm the refried beans. In another medium saucepan, combine enchilada sauce and home-style beef gravy. Heat until almost boiling.
- Preheat the oven to 375 degrees. To assemble the burritos- on each tortilla layer ¼ cup of refried beans and ¼ of the chicken mixture. Fold the sides of the burrito in, then roll from the other sides until you have a package formed. Place seam side down in a 13×9 inch baking dish.
- Pour about ¾ of the sauce mixture over the burritos in the baking dish and top with shredded Colby-jack cheese. Place into the oven and bake at 375 degrees for 15-20 minutes until the cheese has melted and the burritos are heated through.
- Spoon leftover sauce over the top of the burritos while serving. Serve with any of the toppings of your choice.
Find it online: https://blogchef.net/chicken-wet-burritos-recipe/