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Bart's Wet (Enchilada Style) Barturrito With Melted Mexican Cheese & Cilantro On Top

WITH SAUTÉED BELL PEPPERS, MEXICAN RICE, BLACK BEANS, CILANTRO, QUESO CHEESE DIP & BBQ SAUCE ON THE INSIDE

A Recipe From Bart's Cookbook 🕮 Who's Hungry? © 2025 by Bart Smith

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    Bart's Wet (Enchilada Style) Barturrito With Enchilada Sauce, Cilantro & Melted Mexican Cheese On Top

    RECIPE INTRODUCTION

    Ever since the 1990's I have loved this burrito with all my heart. I'd order it every time I'd go out to a Mexican restaurant. Wet (enchilada style) chicken burrito with melted cheese on top with bell peppers, black beans, cilantro, Mexican rice and BBQ sauce inside!

    I remember the first time I asked the Mexican restaurant if they had any BBQ sauce. Most of them said, "Yes." Well, I asked if they'd put some inside the burrito. They thought that was a novel idea and told me they tried it themselves and loved it too! 

    Well, since I first asked the famous (BBQ sauce) question, I've probably dined on this delish dish some 500+ times in the past 35 years. So, when you can't find a Mexican restaurant who can make this for you, not to worry. Make it at home like I do in minutes! Here’s how …

    NOTE: You can use this same recipe to make cheese-only enchiladas. Just hold back all the ingredients and only add cheese inside. Enjoy!

    EQUIPMENT NEEDED

    Equipment To Make Bart's Wet (Enchilada Style) Barturrito With Enchilada Sauce, Cilantro & Melted Mexican Cheese On Top

    FOREMAN GRILL — This is how I grill my chicken thighs. If you don't have a Foreman grill, why not! ;-) If you don't have one, you can cook them in a second frying pan on medium heat for 10-15 minutes. Just add a little grapeseed oil and my favorite Dash Southwest Chipotle Seasoning Blend, turn often, and you'll be fine.

    ❑ PLATE — I like using a separate plate to slice my chicken thighs up half-way through grilling them.

    ❑ CUTTING BOARD — You'll need something to slice your bell peppers on. Could also just be a plate if you don't have a cutting board.

    LARGE FRYING PAN & SPATULA — I'll heat up my Mexican rice, black beans and sauté my bell peppers in one pan. I'll use a spatula to toss and turn the peppers, rice and beans in the pan often.

    MEDIUM SIZE POT — When your chicken's done grilling or cooking in the frying pan, make sure it's drained of any oils, and place it in here with 1/2 - 1 cup of BBQ sauce. 

    ❑ COOKIE SHEET or BAKING BAN — Something flat and large you can place 1-4 burritos on, depending on their size. I usually fit 2 large burritos on 1 cookie sheet. You could easily fit 4 enchiladas on 1 cookie sheet. So, how many burritos and/or enchiladas are you making? Maybe you need 2 trays.

    ❑ TIN FOIL & NO-STICK COOKING SPRAY — You'll need the tin foil to place your burrito on and the no-stick cooking spray to spray where you place your burrito so it lifts right up and doesn't stick to the tin foil after baking in the oven.

    INGREDIENTS

    Ingredients To Make Bart's Wet (Enchilada Style) Barturrito With Enchilada Sauce, Cilantro & Melted Mexican Cheese On Top

    FLOUR TORTILLAS — Use what type you like, but flour tortillas are my go-to favorite. I've made these with spinach tortillas, tomato tortillas, whole wheat tortillas, gluten-free tortillas and corn tortillas. So, whatever you have on hand or prefer for dietary reasons, hey, go for it.

    MEXICAN CHEESE & QUESO CHEESE — Gotta have some Mexican cheese inside your burrito as well as some shredded queso cheese if you can get some. 

    BELL PEPPERS — As many colors as you want: red, green, yellow, orange. I use them all. Specifically, I only slice about 4-5 slices per colored pepper. I don't use the WHOLE pepper, no.

    SPANISH/MEXICAN RICE — While optional, it is a favorite ingredient in my burritos. See if your grocery store deli has some fresh Mexican rice for sale. I live near Cardenas, a Mexican-themed grocery store and they sell it fresh near where they sell the tortillas. If you can't find fresh Mexican rice in your deli, there's always Spanish rice in a box.

    BLACK BEANS — Love me some black beans in my BBQ chicken thigh burritos.

    GRAPESEED OIL — I'll use just a few tablespoons to sauté my bell peppers in the large frying pan.

    DASH SOUTHWEST CHIPOTLE SEASONING — Love this stuff! I'll use it on the tortillas, on the rice as it's heating up and on the chicken thighs in the Foreman grill.

    BBQ SAUCE — For me, I discovered KC Masterpiece BBQ Sauce is the best flavored BBQ sauce I've ever had. Others will work if you have them on hand too.

    CHICKEN THIGHS — This recipe goes best with chicken thighs, but if all you have are chicken breasts on hand, they'll work too. You can also do a veggie version of this burrito and just leave the meat out, of course.

    ❑ ENCHILADA SAUCE — I'll place 1-2 tablespoons of this sauce inside the burrito and of course on top of the burrito before I place it in the oven.

    ❑ QUESO CHEESE DIP — While this can be used with your tortilla chip appetizer, I do like to place 1-2 tablespoons of this sauce inside the burrito before I place it in the oven.

    ❑ TOSTITOS "HINT OF LIME" CHIPS — These chips ARE AMAZING!!!! For an appetizer, if you love chips and dip, dip these in warmed up queso cheese dip sauce and you are in heaven. Give 'em a try.

    DIRECTIONS

    Here's exactly how I make my wet (enchilada style) Barturritos! Wait 'til you taste this! Guaranteed, you will go to another world and you might just want this 2-5 days in a row like I did.

    STEP #1
    GRILL YOUR
    CHICKEN THIGHS

    Bart Smith's

    ★ 1.1 → Get out your Foreman grill if you have one and get ready to grill your chicken thighs. If you plan to sauté your chicken thighs, get a separate frying pan, add some grapeseed oil and Dash Southwest Chipotle Seasoning and sauté away! 

    ★ 1.2 → Place chicken thighs on Foreman grill to grill nicely.

    ★ 1.3 → Sprinkle some Dash Southwest Chipotle Seasoning on both sides of your chicken thighs.

    ★ 1.4 → Keep an eye on them. HALF WAY THROUGH cooking, remove them from the grill and slice them up in bite size strips/pieces. It's easier to cut them AFTER they've been cooked for 5-8 minutes vs. when they're in their raw meat stage.

    ★ 1.5 → After you've sliced them, place them back on the grill to cook for another 5-8 minutes or so. Don't let them burn. Pull the plug when you think they're done and keep them in the grill to stay warm.

    STEP #2
    SLICE & SAUTÉ
    YOUR BELL PEPPERS

    ★ 2.1 → Slice your bell peppers. All you need is about 5 slices per color. So, 4 colors x 5 slices = 20 total slices of bell peppers. IF you only have 1, 2 or 3 colors, do the math. You need about 5 slices of peppers per taco/burrito.

    ★ 2.2 → Once sliced, place on the large frying pan to one side with 3-4 tablespoons of grapeseed oil to sauté your peppers on medium heat for 5-8 minutes.

    ★ 2.3 → Stir peppers often so they don't burn.

    Bart Smith's

    Slice Your Peppers Into
    4-5 Thin Slices Each Color

    Bart Smith's

    Place Pepper Slices On
    1/3 Side In Frying Pan & Add
    3-4 Tablespoons Of Oil

    STEP #3
    WARM UP YOUR
    SPANISH RICE

    ★ 3.1 → If you have to prepare your rice before everything else, do so so you can warm it up alongside everything you're doing in the large frying pan.

    ★ 3.2 → If your rice is ready,  place 2 cups or so in the frying pan on the other side to warm up while your peppers sauté.

    ★ 3.3 → Add 3-5 tablespoons of water to the rice so it steams in the frying pan to get warm nicely. 

    ★ 3.4 → This is on medium heat for 5-8 minutes alongside your peppers. Stir rice often so one side doesn't get burned.

    Bart Smith's

    The Spanish Rice I Use
    (From Cardenas)

    Bart Smith's

    Pour 2 Cups Into 1/3
    Side Of Your Frying Pan

    Bart Smith's

    Place Remaining Rice In 
    Zip-Lock Bag For Later Use

    STEP #4
    WARM UP YOUR
    BLACK BEANS

    ★ 4.1 → Open up a can of black beans, and (#1) place 1/2 in a Tupperware container for later use and (#2) the other 1/2 rinse and toss into the frying pan in the center to warm up alongside your rice and peppers.

    ★ 4.2 → Beans don't take long to warm up so they go in last compared to your peppers and rice that do need time to cook/warm up.

    ★ 4.3 → After about 5 minutes in the frying pan, mix your peppers/rice/beans and prepare to serve.

    Bart Smith's

    Open Can & Pour Half Into Tupperware Container

    Bart Smith's

    Drain The Bean Juice By
    Washing Them In A Colander

    Bart Smith's

    Place Beans In The Middle
    Of Your Frying Pan 

    STEP #5
    SLICE CHICKEN
    IN STRIPS

    ★ 5.1 → Remove your chicken from the Foreman grill and slice it up in bite-sized little strips on a clean plate. Do this quickly. Then, ...

    ★ 5.2 → Place your bite-sized strips back onto the Foreman grill so they can cook evenly for 3-5 more minutes.

    ★ 5.3 → Sprinkle a little more Dash seasonings on the newly cut chicken if you desire. I know I do! ;-)

    Bart Smith's

    In-Tact Chicken Thighs
    Cooking On The Grill

    Bart Smith's

    Remove Chicken &
    Cut In Bite-Size Strips

    Bart Smith's

    Place Chicken Back On
    The Grill To Cook Evenly

    STEP #6
    STIR CHICKEN THIGHS
    & BBQ SAUCE IN A POT

    ★ 6.1 → When your chicken is done cooking on the Foreman grill, remove it all and place in a pot with BBQ sauce and stir it up. Takes 1-2 minutes to do this.

    ★ 6.2 → No need to preheat the BBQ sauce. The chicken will be hot enough to warm up the BBQ sauce in no time! Granted, if you take your BBQ sauce out of the fridge, you might either set it out for an hour to warm up (room temperature) or sure, heat up your BBQ sauce in the same pot that you'll mix your chicken in. All up to you.

    ★ 6.3 → When done, set aside where you can access it to make your tacos / burritos.

    Bart Smith's

    Remove Cooked Chicken
    From The Foreman Grill

    Bart Smith's

    Dump Cooked Chicken
    Into A Pot Of BBQ Sauce

    Bart Smith's

    Stir Chicken In With BBQ
    Sauce Until Drenched

    STEP #7
    PREPARE YOUR
    BAKING PAN

    GET OUT YOUR

    BAKING PAN(S)

    GET OUT YOUR

    TIN FOIL

    GET OUT YOUR NON-STICK

    COOKING SPRAY

    ★ 7.1 → Place tin foil across the full width and length of baking pan with extra hanging off to bend up to create a wall. We don't want the enchilada sauce to spill over the edge, even though, there won't be that much poured on top of the burrito that would cause that.

    ★ 7.2 → Lightly spray areas where you will place your burrito on baking pan. Usually you spray in a 6" to 12" row where you'll place your burrito on the pan.

    ★ 7.3 → Feel free to take a paper towel or napkin and gently smooth the spray on the pan where your burrito will lay.

    STEP #8
    PREPARE YOUR TORTILLA(S)

    ★ 8.1 → Lay 1-2 tortillas flat on tin foil per baking pan and on top of the no-stick sprayed areas.

    ★ 8.2 → Add shredded cheese to 1/2 of the burrito. Leave other 1/2 empty.

    ★ 8.2 → For BIG BARTURRITOS, stuffed with LOTS of ingredients, I'll actually use two (2) tortillas to make such a burrito. Sometimes, a single tortilla shell will crack open with so many ingredients inside. Double wrapping it prevents breakage.

    KEEP ALL YOUR INGREDIENTS ON 1/2 OF THE TORTILLA

    STEP #9
    ADD YOUR
    INGREDIENTS

    Continuing, on 1/2 side of your burrito, you're going to make layers of all your ingredients.

    ADD SHREDDED

    QUESO CHEESE

    ADD BELL PEPPERS,
    BLACK BEANS & RICE

    ADD MORE SHREDDED

    QUESO CHEESE

    ADD YOUR
    BBQ CHICKEN

    ADD SOME QUESO
    CHEESE SAUCE

    ADD SOME ENCHILADA
    SAUCE
    ON TOP

    ADD MORE PEPPERS,
    BEANS & RICE

    ADD ONE MORE LAYER
    OF SHREDDED CHEESE
    AND ADD CILANTRO

    STEP #10
    FOLD YOUR BURRITO

    LIFT THE SIDE WITH THE INGREDIENTS

    ROLL IT OVER THE
    INGREDIENTS & TUCK IT
    UNDER
    THE INGREDIENTS

    FOLD OVER THE RIGHT SIDE
    (END) 
    OF THE BURRITO
    TO CLOSE IT UP

    FOLD OVER THE RIGHT SIDE
    (END) 
    OF THE BURRITO
    TO CLOSE IT UP

    NOW YOU HAVE THE
    PERFECTLY FOLDED BURRITO

    THE CLOSED END

    THE OPEN END

    STEP #11
    ADD YOUR TOPPINGS

    POUR YOUR ENCHILADA
    SAUCE
    ON TOP

    ADD SHREDDED CHEESE ON TOP

    ADD CILANTRO ON TOP

    COVER YOUR BURRITO WITH
    A "TIN FOIL ROOF"

    (PREVENTS CHEESE ON TOP
    FROM BURNING TOO FAST)

    STEP #12
    BAKE YOUR BURRITO(S)

    Pre-heat the oven to 350° and bake 'em for 15 minutes. Essentially, you're warming up your burrito(s) and melting the cheese on top. This is a great time to do all the dishes and clean up in preparation for dining.

    FOR REFERENCE
    OTHER PHOTOS

    THE MOST “YUMMY APPETIZER” EVER:

    LIME FLAVORED TORTILLA CHIPS +

    WARM QUESO CHEESE DIP

    I love these Tostitos "lime flavored" tortilla chips and you might too. Have you ever had them? Then, dip them in some warmed up queso cheese dip and you might not make it to dinner because this combo is so addictive! 

    TOSTITOS® "HINT OF LIME" FLAVORED TORTILLA CHIPS

    QUESO CHEESE DIP RIGHT
    OUT OF THE CONTAINER

    A WONDERFUL, TASTY COMBO
    OF CHIPS & QUESO CHEESE DIP

    NOW, WARM UP 1-2 CUPS
    OF THE QUESO CHEESE DIP

    USE A SPATULA TO SCRAPE
    IT INTO THE PAN EASILY

    ADD 3-5 TBSPS OF WATER TO
    HELP HEAT UP THE QUESO DIP

    POUR THE WARMED UP QUESO
    CHEESE
    INTO A SERVING BOWL

    GO AHEAD, TAKE THE FIRST DIP INTO THIS HEAVENLY APPETIZER

    THE BRAND I USED. SEE IF IT'S
    SOLD AT A STORE NEAR YOU.

    MARGARITAS ANYONE?

    My Barturritos go very well with margaritas on ice. Here's the margarita mix brand I use and how I serve 'em up! Cheers!!!

    STEP #1

    Here's The Margarita Brand
    & Flavor I Use At Home

    Bart Smith's

    STEP #2

    Get Yourself Some
    Margarita Salt & A Lime

    Bart Smith's

    STEP #3

    Grab Some Ice-Cold Mugs
    From Your Freezer Like I Have

    Bart Smith's

    STEP #4

    Slice 1/4 Lime & Wet
    The Rim With Its Juice

    STEP #5

    Dip Your Mug's Rim
    Into The Margarita Salt

    STEP #6

    Add Lots Of Ice & Pour
    Yourself A Margarita!

    Bart Smith's

    BART SMITH'S

    WET (ENCHILADA STYLE)

    "BARTURRITOS"

    I can't wait for you to be able to sit down, enjoy your chips and queso cheese dip appetizer, a margarita (if you wish), and my wet, heavenly BARTURRITOS!!! Let me know how they come out! 

    Bart's Wet (Enchilada Style) Barturrito With Melted Queso & Other Mexican Cheese On Top Recipe From Bart's Cookbook, Who's Hungry?

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