Shredded Beef Wet Burritos are one of those delightfully comforting meals that make you want to sit back and smile. They combine shredded beef with diced green chiles, cumin, sour cream, and onion, then are smothered in red enchilada sauce and melted cheddar. After a quick bake—about thirty minutes—they’re ready to serve.
These wet burritos are a fantastic way to use leftover beef roast. For a simple two-day plan, make a roast one day (for example, a slow-cooker chuck roast) and use the leftovers the next day to assemble these burritos. If you prefer to shortcut, pre-cooked beef barbacoa found in many grocery stores or warehouse clubs works well and saves time.
You don’t have to use leftover roast—use whatever cooked beef you like. The slow-cooker method yields reliably tender, moist shredded beef, but oven, stovetop, or other methods work fine too.
Making Shredded Beef Wet Burritos
Once your shredded beef is ready, begin by chopping a small onion. In a skillet, heat a tablespoon of olive oil and sauté the chopped onion with diced green chiles and a teaspoon of cumin until the onion is soft and translucent. Stir in a tablespoon of all-purpose flour, then add one cup of sour cream and warm the mixture until it just simmers.
Remove the skillet from the heat and stir one cup of shredded cheddar into the hot sauce until smooth. Prepare a 13 x 9-inch baking dish by lightly spraying the bottom with cooking spray.
Burrito Assembly Line
Lay out the flour tortillas. In the center of each, place about 1/4 cup of shredded beef and roughly 1/2 cup of the cheesy onion mixture, shaping the filling into an oblong.
Fold the sides of each tortilla inward, then fold the top and bottom over to form a tight burrito. Place each burrito seam-side down in the prepared baking dish.
If you prefer, you can bake them without sauce for a different, less messy option. They’ll still be tasty that way when enchilada sauce isn’t available.
What makes it a “wet” burrito?
The defining element is the enchilada sauce poured over the assembled burritos before baking. Pour a generous layer of red enchilada sauce over the tops so the tortillas soak up flavor and become saucy and delicious.
Smothered burritos can be delightfully sloppy in the best way—more sauce means more flavor and a comforting texture.
Is this an enchilada or a burrito?
The main practical differences are the tortilla type and the fold. Burritos use flour tortillas and are fully wrapped with seams tucked underneath, while enchiladas traditionally use corn tortillas and are often rolled with open ends. Because these are made with flour tortillas and folded like burritos, they’re considered wet burritos rather than enchiladas.
Bake and Finish
With the burritos filled, folded, and covered in enchilada sauce, bake them uncovered at 375°F (190°C) for 20 minutes. Remove the dish, sprinkle the remaining two cups of shredded cheddar over the tops, then bake an additional 10 minutes until the cheese is fully melted and bubbly.
Top the finished burritos as you like—sliced avocado, chopped green onion, diced tomatoes, cilantro, or a dollop of sour cream are all excellent choices. Toppings are optional; the burritos are delicious on their own.
Serving Suggestions
These burritos pair well with light starters and fresh sides: a simple fresh tomato salsa, a lime-based salad, or a crisp green side salad. For a festive touch, serve with your favorite margarita and perhaps a rich chocolate dessert to finish.
Shredded Beef Wet Burritos
20 minutes
30 minutes
50 minutes
Ingredients
- 1 Tbsp. olive oil
- 1 small onion, chopped
- 14 oz. diced green chilies
- 1 tsp. cumin
- 1 Tbsp. all-purpose flour
- 1 cup sour cream
- 3 cups cheddar cheese, shredded and divided
- 10 flour tortillas
- 3 cups cooked shredded beef, see Notes
- 28 oz. red enchilada sauce
Instructions
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Preheat oven to 375°. Lightly spray bottom of 13 x 9″ baking dish.
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In a large skillet, add olive oil, onion, chilies, and cumin. Cook over medium heat until onions are soft (about 5 minutes). Stir in flour and sour cream, cook until simmering.
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Remove from heat and stir in 1 cup cheese.
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In each tortilla, spoon about 1/4 cup beef and 1/2 cup cheese sauce. Fold sides in, then top and bottom, lay seam-side down.
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Pour enchilada sauce over all burritos. Bake uncovered for 20 minutes.
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Spread remaining 2 cups cheese over tops of burritos, cook another 10 minutes. Enjoy!
Notes
Nutrition
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Carbohydrates: 28g
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Protein: 27g
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Fat: 28g
Follow the recipe, then serve and enjoy. Leftovers refrigerate well and make excellent lunches.
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