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.