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Wet Burrito Recipe


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     Wet Burrito

Category   Entrees - Maindishes
Sub Category   None
Servings   6

3 cups cooked, shredded beef or chicken
2 small cans of red enchilada sauce
1 can black or pinto beans or refried beans, drained and rinsed
1 and 1/2 cups white or brown rice, cooked
2 cups shredded cheese
5-6 large flour tortillas
sour cream, guac, salsa for serving

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Prepare meat and rice. 2. Layer flour tortillas with a handful of meat, beans, rice and cheese. Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet. 3. Bake for 20 minutes or until warmed through. 4. Meanwhile, heat enchilad sauce in a saucepan. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes until cheese is melted.
Freeze up to 3 months. Thaw overnight in the refrigerator then bake as directed.

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