Wet Burritos Recipe

Ingredients

• 2 cups Chipotle Sweet Pulled Pork ((MY FAV!!!! ) OR)
• 2 cups Mexican Pulled Chicken (OR)
• 2 cups Beef Barbacoa (OR)
• 2 cups Carnitas (OR)
• 2 cups Mexican Ground Beef (OR)
• 2 cups shredded chicken with Mexican seasoning
• 6 burritos size flour tortillas
• 1 1/2 cups Cilantro Lime Rice (omit black beans in recipe) (or plain rice seasoned with salt and pepper)
• 1 14 oz. can black beans or pinto beans (rinsed, drained) OR refried beans
• 6 tablespoons sour cream
• 12 tablespoons shredded sharp cheddar cheese
• 1 10 oz. can mild green OR red enchilada sauce
• 1 cup shredded sharp cheddar cheese
• sour cream (my fav!)
• lettuce
• Tomatoes
• Avocados/guacamole
• cilantro
• hot sauce

Instructions

1. 1

   Prepare chicken/meat according to recipe directions. You will not use all of the meat for these burritos.

2. 2

   Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly spray with nonstick cooking spray.

3. 3

   Layer burritos with desired ingredients or to make Cafe Rio Style Wet Burritos as shown, layer each burrito with: 1/4 cup rice, 1/4 cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, 1/3 cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito. (Note: If you omit beans or rice, then you will want to increase the meat.)

4. 4

   Roll up tortillas burrito style, squeezing in any escaping filling as you roll. (You do NOT need to cook uncooked tortillas first if using - they will cook in the oven.)

5. 5

   Place burritos on prepared foil and lightly brush tops and sides with olive oil (or spray with nonstick cooking spray). Bake for 15 minutes or until lightly golden then remove from oven. Fold sides of foil up around burritos (to keep sauce from escaping) and evenly pour enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted.

6. 6

   To serve, top burritos with desired toppings.