Shredded Chicken Burrito

Instructions

1. 1

   Sear the Chicken

   • Pat the chicken breasts dry with paper towels. Season generously on both sides with salt and black pepper.
   • Heat 1 tbsp of canola oil in a large skillet or Dutch oven over medium-high heat until shimmering.
   • Carefully place the chicken in the skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken does not need to be cooked through at this stage. Remove from the skillet and set aside.
2. 2

   Build the Sauce

   • Reduce the heat to medium and add the remaining 1 tbsp of oil to the same skillet.
   • Add the chopped onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
   • Stir in the chili powder, cumin, smoked paprika, and oregano. Toast the spices for 30-60 seconds until they become very fragrant.
3. 3

   Simmer and Cook the Chicken

   • Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
   • Stir in the can of fire-roasted tomatoes with their juices.
   • Return the seared chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the chicken is fully cooked and tender. The internal temperature should reach 165°F (74°C).
4. 4

   Shred the Chicken and Finish the Filling

   • Carefully remove the cooked chicken from the skillet and place it on a cutting board.
   • Using two forks, shred the chicken into bite-sized pieces. It should pull apart easily.
   • Return the shredded chicken to the skillet and stir to combine it with the sauce. Let it simmer uncovered for 2-3 minutes, allowing the chicken to absorb the flavorful sauce.
5. 5

   Assemble the Burritos

   • Warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds. This makes them pliable and prevents cracking.
   • Lay a warm tortilla on a flat surface. In the lower third of the tortilla, layer approximately 1/2 cup of cooked rice, 1/4 of the black beans, a generous portion of the shredded chicken filling, and a sprinkle of shredded cheese.
6. 6

   Fold and Sear the Burritos

   • Fold the left and right sides of the tortilla inward over the filling.
   • Keeping the sides tucked in, pull the bottom edge of the tortilla up and over the filling, rolling it away from you into a tight, compact cylinder.
   • For a crispy exterior and a perfect seal, place the burritos seam-side down in a hot, dry skillet. Cook for 1-2 minutes per side until golden brown and toasted.
7. 7

   Serve

   • Serve the burritos immediately while hot. They are delicious on their own or with toppings like sour cream, salsa, guacamole, or fresh cilantro.