Frozen Cheesy Chicken & Rice Burritos

59 mins
Serves 18
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Directions

  1. 1Add boneless skinless chicken thighs to your slow cooker.
  2. 2Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce.
  3. 3Give it a mix until completely combined.
  4. 4Let it slow cook on high for 2-3 hours or low for 3-4 hours.
  5. 5Once done, shred the chicken.
  6. 6Add rice and cook for about 20 minutes until the rice is cooked.
  7. 7Add diced tomatoes, jalapeños, onions, cilantro, and lime juice.
  8. 8Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese.
  9. 9Give that a mix until it's completely combined.
  10. 10Add the filling to your tortilla and roll.

Ingredients

  • 48 oz boneless skinless chicken thighs
  • 2 taco seasoning packets
  • 1 tablespoon lime juice
  • 1 tablespoon chicken bouillon
  • 15 oz green enchilada sauce
  • 0 garlic
  • 0 salt
  • 400 g rice of choice
  • 5 diced roma tomatoes
  • 3 diced jalapeños
  • 2 diced white onions
  • 1 bunch cilantro
  • 2 juice of limes
  • 500 g 0% Greek yogurt
  • 150 g reduced fat cheddar
  • 120 g reduced fat mozzarella
  • 18 burrito tortillas

Equipment

slow cooker