Classic Homestyle Chicken Burritos

1.Prepare the Chicken: Place the chicken breasts, chicken broth, onion quarters, smashed garlic, cumin, chili powder, oregano, salt, and pepper into a medium pot or Dutch oven. The liquid should mostly cover the chicken; add a splash more broth or water if necessary.

2.Simmer the Chicken: Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer gently for 20-25 minutes, or until the chicken is cooked through and easily shredded.

3.Shred the Chicken: Remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken finely. Return the shredded chicken to the pot and toss it with about 1/4 cup of the cooking liquid to keep it moist and flavorful. Discard the onion and garlic pieces.

4.Warm the Components: While the chicken rests, gently warm the cooked rice and rinsed black beans in separate small saucepans or the microwave. Set aside.

5.Warm the Tortillas: Heat a dry skillet or griddle over medium heat. Brush one side of each tortilla lightly with vegetable oil. Place the tortilla oil-side down on the hot surface and cook for about 30 seconds until pliable and slightly golden. Flip and warm the other side for 15 seconds. Keep the warmed tortillas stacked and wrapped in a clean kitchen towel to retain heat and moisture.

6.Assemble the Burritos: Lay a warm tortilla flat. Layer the ingredients down the center, leaving about 2 inches clear on the sides and bottom. Start with a line of rice, followed by a portion of the seasoned shredded chicken, a spoonful of black beans, a sprinkle of cheese, and a drizzle of salsa.

7.Fold and Roll: Fold the left and right sides of the tortilla inward over the filling. Then, tightly fold the bottom edge up over the filling and roll the burrito away from you firmly until completely sealed.

8.Serve Immediately: Serve the burritos immediately, optionally topped with sour cream or guacamole.