Wet Burritos: The Ultimate Smothered Comfort Food

If you’re a fan of hearty, saucy, flavor-packed meals, wet burritos deserve a top spot on your dinner table. Unlike traditional burritos, which are often wrapped and served dry, wet burritos are baked and smothered in rich sauce—usually red enchilada sauce or a savory chili gravy—then topped with melty cheese, sour cream, and fresh garnishes. Every bite is a burst of Tex-Mex flavor and comfort!

Popularized in Michigan and across the Midwest, these burritos have become a staple in diners and home kitchens alike. They’re simple to make, endlessly customizable, and perfect for feeding a hungry family or impressing guests.

What is a Wet Burrito?

A wet burrito is a large flour tortilla filled with a savory mixture—typically ground beef, shredded chicken, or refried beans—rolled tightly, then topped with sauce and baked until bubbly. The term “wet” comes from the generous ladle of enchilada or chili sauce poured over the burrito before it’s covered in cheese and baked to golden perfection.

This dish differs from enchiladas in both size and structure. Enchiladas tend to use corn tortillas and are typically smaller, while wet burritos are made with soft flour tortillas and pack in larger portions.

For those who want to explore the origins and regional variations, Serious Eats has a great article on the evolution of Tex-Mex favorites.

Ingredients You’ll Need

The beauty of wet burritos is their versatility—you can mix and match ingredients based on what you have on hand. Here’s a classic beef version to get you started:

For the Filling:

1 lb ground beef (or shredded chicken, pork, or beans)
1 small onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning or homemade mix
1/2 cup tomato sauce or salsa
1 cup cooked rice (optional)
1 cup refried beans (optional)

For the Burritos:

4 large flour tortillas
1 1/2 cups shredded cheddar or Mexican blend cheese
Sour cream, chopped cilantro, and diced tomatoes for topping

the Sauce:

1 can (15 oz) red enchilada sauce OR
Make your own with tomato paste, chili powder, cumin, and beef broth
Optional: Mix in a bit of green chiles or chipotle for heat

If you’re curious about making your own enchilada sauce from scratch, Gimme Some Oven offers an easy and flavorful homemade enchilada sauce recipe.

Step-by-Step Instructions

1. Prepare the Filling

In a skillet, cook ground beef over medium heat. Add onion and garlic.
Once browned, drain excess grease.
Stir in taco seasoning and tomato sauce. Simmer for 5–7 minutes.
Add cooked rice or beans if using, and set aside.

2. Assemble the Burritos

Warm tortillas slightly to make them pliable.
Spoon filling into the center of each tortilla.
Roll tightly, tucking in the sides as you go.
Place seam-side down in a greased baking dish.

3. Add Sauce and Cheese

Pour enchilada or chili sauce over the burritos generously.
Sprinkle with shredded cheese.
Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake another 10 minutes until bubbly and golden.

4. Garnish and Serve

Top with sour cream, chopped cilantro, diced tomatoes, or avocado slices.
Serve with a side of Mexican rice, guacamole, or a crisp salad.

Variations to Try

Wet burritos are highly adaptable. Here are some flavor twists you can experiment with:

️ Protein Options:

Shredded chicken cooked in salsa verde
Pulled pork with chipotle BBQ sauce
Vegetarian mix with black beans, corn, and sweet potatoes

Sauce Swaps:

Green enchilada sauce for a tangy twist
Creamy queso sauce for a Tex-Mex indulgence
Salsa roja or mole for bold flavor

Cheese Choices:

Monterey Jack for a melty pull
Pepper jack for a spicy kick
Cotija sprinkled after baking for a crumbly finish

Tips for the Best Wet Burritos

To get the most out of your homemade burritos, keep these pro tips in mind:

Don’t overfill the burritos or they’ll be hard to roll and may burst open
Use sturdy tortillas—the bigger, the better (10-inch or burrito size)
Bake with a layer of sauce beneath the burritos to avoid sticking
Double the recipe and freeze extras (just leave off the cheese until baking)

Want to meal prep burritos for the week? Check out this burrito freezing guide by The Kitchn.

What to Serve with Wet Burritos

These hearty, saucy burritos are a full meal on their own, but sides can elevate the whole experience:

Mexican street corn (Elote)
Cilantro-lime rice
Pico de gallo and guacamole
Chips and queso
Simple tossed salad with lime vinaigrette

Make-Ahead and Storage

Wet burritos store and reheat well, making them great for leftovers:

Refrigerate: Store in an airtight container for up to 3–4 days
Freeze: Wrap assembled burritos (without sauce or cheese) in foil, freeze up to 2 months
Reheat: Bake frozen burritos at 375°F for 30–40 minutes, adding sauce and cheese in the last 10 minutes

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