Ingredients:
For the Burritos:
- 1 lb ground beef or shredded cooked chicken
- 1 small onion, diced
- 1 packet taco seasoning (or homemade seasoning)
- 1/4 cup water
- 1 can (15 oz) refried beans
- 1 cup cooked rice (optional)
- 6 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
For the Sauce:
- 1 can (10 oz) red enchilada sauce
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk or chicken broth
For Topping:
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Sliced jalapeños
- Salsa or guacamole (optional)
Instructions:
- Prepare the Filling:
- In a large skillet, cook the ground beef or chicken with the diced onion over medium heat until fully cooked. Drain any excess grease.
- Stir in the taco seasoning and water. Cook until the mixture thickens.
- Warm the refried beans in a separate pan or microwave.
- Assemble the Burritos:
- Spread a layer of refried beans onto the center of each tortilla. Add a scoop of the meat mixture and, if using, a spoonful of rice. Sprinkle with a bit of cheese.
- Roll the tortillas tightly into burritos, folding in the sides to secure.
- Make the Sauce:
- In a saucepan, combine the enchilada sauce, cream of chicken soup, and milk or chicken broth. Whisk until smooth and heated through.
- Bake the Burritos:
- Preheat your oven to 375°F (190°C). Place the burritos seam-side down in a greased baking dish. Pour the sauce evenly over the burritos, making sure they’re completely covered.
- Sprinkle the remaining shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with lettuce, tomatoes, sour cream, jalapeños, or your favorite toppings. Serve hot.
These wet burritos are hearty, saucy, and perfect for a family dinner or a party crowd!