Frozen Cheesy Chicken & Rice Burritos
Directions
- 1Add boneless skinless chicken thighs to the slow cooker.
- 2Add two packets of taco seasoning, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce. Mix until completely combined.
- 3Cook on high for 2-3 hours or low for 3-4 hours.
- 4Shred the chicken.
- 5Add 400g of rice and cover for about 20 minutes until the rice is cooked through.
- 6Add 5 diced Roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
- 7Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese. Mix until completely combined.
- 8Add the filling to a tortilla and roll it up.
- 9Repeat 17 more times.
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
- 5 diced roma tomatoes
- 3 diced jalapenos
- 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
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