# Frozen Cheesy Chicken & Rice Burritos

A high-protein recipe for cheesy chicken and rice burritos that can be frozen and reheated.

- Servings: 18 servings
- Total time: 60 min
- Cuisine: Italian
- Category: Drink
- Language: en

## 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

## Instructions

1. Add boneless skinless chicken thighs to the slow cooker.
2. Add 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.
3. Cook on high for 2-3 hours or low for 3-4 hours.
4. Shred the chicken.
5. Add 400g of rice and cover for about 20 minutes until the rice is cooked through.
6. Add 5 diced Roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
7. Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese. Mix until completely combined.
8. Add the filling to a tortilla and roll it up.
9. Repeat 17 more times.

## Equipment

- slow cooker

## Source

- Original video: https://www.instagram.com/reel/DEK8tKVpgUC/?igsh=NjZ5OGNkd3g3dmVo
- Recipe page: https://www.cliprecipe.com/recipe/21d09f0b-cf34-4575-a0a6-af1c4aa137ce
- Extracted: 2025-01-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt