I love these burritos because they take everything I enjoy about Mexican food and roll it into one perfect dish. The verde sauce adds a zesty, slightly spicy kick that soaks into the tortilla and pulls all the flavors together. It’s a fun recipe to make when I’m feeding a hungry crowd or just want a satisfying dinner that doesn’t hold back on flavor or cheese.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large flour tortillas 2 cups cooked shredded chicken or beef 1½ cups cooked Mexican rice 1 cup refried beans (optional, for spreading inside) 2 cups green enchilada sauce or salsa verde 1½ cups shredded Monterey Jack or Mexican cheese blend ½ cup sour cream (for serving) ¼ cup chopped fresh cilantro (for garnish) Sliced jalapeños, diced tomatoes, or avocado (optional, for topping)
Directions
I preheat the oven to 375°F (190°C).
I lay out the tortillas and spread a spoonful of refried beans in the center of each one (if using).
I divide the shredded chicken or beef and Mexican rice evenly between the tortillas, placing it over the beans.
I fold in the sides, then roll each tortilla into a burrito and place them seam-side down in a baking dish.
I pour the green enchilada sauce or salsa verde generously over the burritos, making sure they’re fully covered.
I sprinkle the shredded cheese all over the top.
I bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the burritos are heated through.
I let them rest for a few minutes, then top with sour cream, cilantro, and any extra toppings I feel like adding before serving.
Servings and timing
This recipe makes 4 large burritos. It takes about 20 minutes to prep and 25 minutes to bake, so I usually have it ready in around 45 minutes.
Variations
I switch up the protein depending on what I have—leftover pork carnitas or ground beef both work great. I’ve also made vegetarian versions with sautéed peppers, onions, and beans. For extra heat, I mix some chopped green chiles or hot salsa into the filling. And if I’m feeling extra indulgent, I drizzle a bit of crema or queso blanco over the top before serving.
Storage/Reheating
I store leftover burritos in an airtight container in the fridge for up to 3 days. To reheat, I cover them with foil and warm them in a 350°F oven for about 15–20 minutes, or microwave individual portions until hot. They also freeze well—just wrap tightly and thaw overnight before reheating.
FAQs
Can I make these burritos ahead of time?
Yes, I often assemble the burritos and keep them in the fridge (without sauce and cheese) for a day. When I’m ready to bake, I add the sauce and cheese and pop them in the oven.
What’s the best green sauce to use?
I like using a mild green enchilada sauce or salsa verde, depending on how tangy or spicy I want it. If I have time, I make my own using roasted tomatillos and green chiles.
Can I use corn tortillas?
These burritos work best with large flour tortillas since they’re soft, pliable, and hold up well under the sauce. Corn tortillas are more fragile and better for enchiladas or tacos.
How do I make this spicier?
I stir chopped jalapeños or hot salsa into the filling, or top the finished dish with sliced jalapeños, hot sauce, or a dash of cayenne.
What sides go well with verde wet burritos?
I usually serve them with a simple side salad, chips and guacamole, or a scoop of corn salad. They’re rich and filling on their own, so lighter sides work best.
Conclusion
These Verde Wet Burritos are the ultimate smothered comfort food—cheesy, saucy, and full of bold flavor. I love how easy they are to customize and how they always satisfy when I want something warm and hearty. Whether I’m feeding my family or just treating myself, this recipe never disappoints.
Assemble Burritos:
Lay out the tortillas. If using refried beans, spread a spoonful in the center of each.
Add equal portions of shredded chicken or beef and Mexican rice over the beans.
Fold in the sides, roll into burritos, and place seam-side down in a baking dish.
Smother and Bake:
Pour the green enchilada sauce or salsa verde evenly over the burritos, covering completely.
Sprinkle shredded cheese generously over the top.
Bake:
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly and burritos are heated through.
Serve:
Let rest for a few minutes. Top with sour cream, chopped cilantro, and any optional toppings.
Notes
Swap in carnitas, ground beef, or sautéed veggies for the filling.
Add chopped green chiles or hot salsa to the filling for extra spice.
Drizzle with queso blanco or crema for added richness.
Assemble ahead (without sauce and cheese), refrigerate, and bake when ready.
Leftovers reheat well in the oven or microwave and can also be frozen.
