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Shredded Chicken Burritos

Shredded Chicken Burritos Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1/2 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 lb boneless skinless chicken breasts
  • 4 large burrito-size flour tortillas
  • 1 cup cooked white rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup shredded Mexican cheese blend
  • Sour cream, salsa, avocado, cilantro, for serving

Method
 

  1. Heat oil in a large skillet over medium heat. Add onion and cook 4 to 5 minutes until soft. Stir in garlic and cook 30 seconds.
  2. Add tomatoes with juices, broth, chili powder, cumin, and salt. Nestle chicken into liquid, bring to a simmer, cover, and cook 15 to 20 minutes until chicken reaches 165°F and shreds easily.
  3. Remove from heat. Shred chicken in the skillet with two forks and toss with the sauce.
  4. Warm tortillas in a dry skillet 15 seconds per side. Fill each with a quarter of the chicken mixture, some rice, beans, and cheese.
  5. Fold sides over filling, roll up tightly. Optionally toast seam-side down 1 minute per side until golden. Serve right away with desired toppings.

Notes

Nutrition values are per assembled burrito without sour cream or avocado. If you want a crisper finish, brush the rolled burrito with a little oil before toasting.