Cheesy Chicken Enchilada Style 'Wet' Burritos with Cilantro Rice
This is a household favorite as a quick and easy dinner; my roommate requests it just about every week! We both love burritos that have beans, rice, chicken, and cheese. But his favorite way is to have them 'enchilada style' -- smothered in enchilada sauce and plenty of melty cheese -- I can’t say that I blame him!
This is a household favorite as a quick and easy dinner; my roommate requests it just about every week! We both love burritos that have beans, rice, chicken, and cheese. But his favorite way is to have them 'enchilada style' -- smothered in enchilada sauce and plenty of melty cheese -- I can’t say that I blame him!
- Carbohydrate 109.579001652174 g
- Cholesterol 85.6 mg
- Fat 32.8377145416834 g
- Fiber 6.179575544965 g
- Protein 36.9536965044605 g
- Saturated Fat 11.0100200360221 g
- Serving Size 1 1 Serving (345g)
- Sodium 1784.89780632884 mg
- Sugar 103.399426107209 g
- Trans Fat 2.30263200497934 g
- Calories 894 calories
Step-by-step
- Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick spray.
- Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil.
- Reduce heat to low, cover and simmer for 14 minutes.
- Remove from heat, stir in cilantro and set aside.
- Spread each tortilla down the middle with two tablespoons of Roasted Garlic Hummus, top with three tablespoons of rice, 1/3 cup chicken, and sprinkle on shredded cheese as desired.
- Roll up and place seam side down in the prepared baking dish.
- Cover the tortillas completely with enchilada sauce and top with remaining cheese.
- Bake at 375 for 15-20 minutes.
What happens when the sauce absorbs into the tortilla overnight, and how do you prevent a soggy disaster on day two? Wet burritos drenched in red sauce undergo a rapid textural shift in the refrigerator, meaning the starch swells quickly. To preserve structural integrity during storage, pack the rolled fillings and sauce separately whenever possible, assembling the dish right before the final bake. If already assembled, cover the 9x13-inch baking dish tightly with foil to lock in moisture without boiling the exterior excessively.
Managing Moisture in the Fridge
Sauced casseroles demand careful thermal management during reheating. Set the oven to 350 degrees Fahrenheit, keeping the foil cover on for the first twenty minutes to warm the chicken and rice uniformly through the center. Remove the foil for the final five minutes to re-crisp the exposed edges of the flour tortilla where they peek above the liquid line. Hummus inside the filling acts as a stable fat barrier, preventing the chicken from drying out during secondary heating cycles.
Freezing and Scalability
Portion control becomes essential when preparing these for future meals. Unbaked burritos wrapped individually in parchment paper and foil freeze reliably for up to one month without significant quality loss. Thaw them completely in the refrigerator for twenty-four hours before coating with sauce and cheese. Pouring cold enchilada sauce over frozen tortillas guarantees uneven internal temperatures, leaving the core cold while the exterior overcooks.
