🌯 Verde Wet Burrito (Smothered in Green Sauce!)
A saucy, cheesy burrito drenched in tangy tomatillo salsa and melted cheese—fork-and-knife comfort food at its finest!
📝 Ingredients *(Serves 2-4)*
For the Burritos:
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2 large flour tortillas (burrito-size)
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1.5 cups shredded chicken (rotisserie or seasoned)
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1 cup cooked rice (white or cilantro-lime)
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1/2 cup black beans, drained
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1/2 cup shredded cheese (Monterey Jack or Mexican blend)
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1/4 cup diced onions
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2 tbsp chopped cilantro
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1 tsp cumin
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Salt & pepper to taste
For the Verde Sauce:
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8-10 tomatillos, husked & rinsed
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1/2 white onion, roughly chopped
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2 garlic cloves
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1 jalapeño (seeds removed for mild heat)
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1/2 cup cilantro leaves
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1/2 tsp salt
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1/4 cup water or chicken broth
Topping:
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1/2 cup shredded cheese
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1/4 cup crema or sour cream
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Fresh cilantro & diced onions
👩🍳 Instructions
1️⃣ Make the Verde Sauce:
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Boil tomatillos, onion, garlic, and jalapeño in water for 10 mins until soft. Drain.
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Blend with cilantro, salt, and water until smooth. Simmer 5 mins in a saucepan.
2️⃣ Assemble Burritos:
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Warm tortillas. Layer rice, chicken, beans, cheese, onions, and cilantro in center.
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Sprinkle with cumin, salt, and pepper. Fold sides inward, then roll tightly.
3️⃣ Smother & Bake:
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Place burritos seam-side down in a baking dish. Pour verde sauce over top.
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Sprinkle with extra cheese. Bake at 375°F (190°C) for 15-20 mins until bubbly.
4️⃣ Serve:
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Drizzle with crema and garnish with cilantro/onions.
🔥 Pro Tips
✅ Extra saucy? Reserve 1/4 cup sauce to drizzle after baking.
✅ Vegetarian option: Swap chicken for sautéed mushrooms or tofu.
✅ Freezer-friendly: Assemble unbaked burritos (without sauce) and freeze.
🌟 Why You’ll Love It
✨ Crispy-cheesy top meets creamy verde sauce.
✨ Meal-prep hero—uses leftover chicken/rice.
✨ Restaurant-worthy but easy!
Pair with: Mexican street corn or a crisp slaw.