Wet Burrito
Ingredients
1 large burrito sized tortilla
1 cup shredded chicken
2 tablespoons black beans rinsed and drained
2 tablespoons Fiesta corn
¼ cup cooked white rice
¼ cup enchilada sauce
⅓ cup shredded cheddar cheese divided
sour cream
Directions
Preheat the oven to 350°F.
Lay the tortilla on a flat surface, and spread the chicken down the center.
Top the chicken with the rice, beans, corn, and ½ of the cheddar cheese.
Fold in the ends of the tortilla, and then tightly roll it closed around the filling.
Place the burrito seam side down onto a parchment or foil lined baking sheet.
Bake for 10 minutes.
Remove the burrito, and spoon the enchilada sauce over it.
Sprinkle with the remaining cheese, and bake for 5 more minutes.
Spoon additional sauce and sour cream over the burrito before serving if desired.
