Chicken and hatch wet burritos are absolutely addictive. Juicy shredded chicken cooked in salsa verde, sauteed onions and peppers in a spicy red sauce, steamy rice, cheese and lime all combine to form a mouthwatering dish.
I think we have established I have an unwavering love for Mexican food in any iteration (queue chile verde, enchiladas or refried beans). Burritos are about as far away as you can get from traditional Mexican food, but that doesn’t make them any less tasty. In terms of a smothered or wet burrito, they’re simply delicious. They’re saucy, cheesy, and have a slight kick of heat.
The most important thing about these burritos is the sauces. Outside of that, feel free to throw in whatever you like. We’re big fans of short grain rice, black beans, and cheddar cheese. Prefer adding refried beans? Do that. Prefer yellow rice over white? Use it! Wanna ditch the tortilla and prepare a burrito bowl? PLEASE, DO! Seriously, I can promise you that 9/10 my family is winging taco night with whatever we have on hand.
Tips for making these tasty burritos:
- Use a pressure or Instant Pot for cooking your chicken. It’s hands down the easiest way to get the chicken to shred beautifully.
- I’m using canned hatch chiles for this recipe, because fresh hatch aren’t in season at the moment (August to September). If you can find them fresh, I implore you to use them! Keep in mind they will need to have their skins removed.
- Both of the enchilada sauces used in this recipe are canned. Sacrilege… I know! But this is definitely something that I throw together during the week when my family and I are short on time.
- I like to use medium heat sauce, but you can adjust to your preferred level of spice/heat.
- Warm your tortilla up before you start wrapping your burrito. You can toss it in a dry skillet until it is barely warmed and pliable. Pliable tortillas make for easier burrito assembly.
Chicken and Hatch Wet Burritos are just so tasty. They’re always a fun twist on a family weeknight dinner and are always a hit in my household. I hope that you love them as much as my family and I do. Enjoy! 🙂
Chicken and Hatch Wet Burrito
Equipment
- Pressure Cooker or Instant Pot
Ingredients
Shredded chicken
- 1 lbs chicken breast boneless, skinless
- 1 15oz green chile enchilada sauce canned
- 1 4oz diced hatch chiles canned
- ½ cup chicken stock low sodium
- 2 limes zest and juiced
- 1 medium onion thinly sliced
Red enchilada sauce
- 1 tbsp vegetable oil
- 1 medium onion thinly sliced
- 1 medium green bell pepper thinly sliced
- salt pinch
- ¼ tsp ground cumin
- ½ tsp onion powder
- ½ tsp ground coriander
- ½ tsp ground oregano
- 1 15oz red enchilada sauce medium
- ¼ cup chicken stock low sodium
Burrito
- 14 oz California pearl rice cooked
- 15 oz black beans rinsed
- 2 cups sharp cheddar cheese shredded
- ½ cup queso fresco crumbles
- ¼ cup Mexican style crema
- 8 large flour tortillas burrito sized
- 1 medium lime sliced
Instructions
Shredded Chicken
- Place in the chicken, green enchilada sauce, diced hatch chiles, lime zest, lime juice, ½ chicken stock and sliced onion into the Instant Pot. Place the lid on and turn on high pressure for 8 minutes (you can use the poultry setting if your Instant Pot has one).
- Once the Instant Pot is depressurized, carefully open the lid. Shred the chicken in the sauce using two forks.
Red Enchilada Sauce
- Heat the vegetable oil in a small saucepan. Once warm, add the sliced onions, green peppers, and salt to the pot. Gently saute until the vegetables start to sweat and the onions are translucent.
- Add the cumin, onion powder, coriander, and dried oregano to the pot and stir until fragrant.
- Add the red enchilada and chicken stock to the pot and allow to simmer for 15 minutes.
Assembling the Burrito
- Preheat the oven to 375°F.
- Gently warm the flour tortilla in a dry nonstick skillet until pliable. Working quickly, add the cooked rice, shredded chicken, black beans, shredded cheese, a squeeze of like and a few onions and peppers from the red sauce. Fold in two sides of the tortilla inward over the filling. Next, fold the bottom portion of the tortilla up and over the two folded sides and filling. Continue to roll the burrito away from you, making sure to tuck in the tortilla as you roll. Place the tortilla seam side down in an oven safe dish or pan. Repeat this process with the remaining tortillas
- Ladle a generous helping of the red enchilada sauce over the rolled burritos and sprinkle with cheddar cheese. Warm in the oven uncovered until the cheese has melted and bubbly, about 10 minutes.
- Finish with a sprinkle of queso fresco, another squeeze of lime, and a drizzle of mexican crema.