Shredded rotisserie chicken mixed with some sour cream, Monterey Jack cheese, and a can of diced green chiles rolled up into flour tortillas. The wet burrito sauce is a variation of the one I do for my Turkey Black Bean Enchilada Bake (and for all my enchiladas) but this time I went green. https://www.jamieoliver.com/recipes/chicken-recipes/cracking-chicken-burrito The filling is divinely simple. Add the cumin and chopped onion. Pull the chicken out and set aside to cool. Place all the chicken in a pot and cover with the chicken broth and water. Bring to a boil, partially cover and then lower the heat to simmer for 45 minutes to 1 hour. Test for doneness. Dec 19, 2018 - Explore Deborah del Valle's board "Wet burrito", followed by 2151 people on Pinterest. See more ideas about mexican food recipes, wet burrito, mexican dishes.