# Frozen Cheesy Chicken & Rice Burritos

A high-protein recipe that makes 18 cheesy chicken and rice burritos to store frozen and reheat in minutes.

- 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
- 1 garlic
- 1 salt
- 400 g rice
- 5 roma tomatoes
- 3 jalapeños
- 2 white onions
- 1 bunch cilantro
- 2 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 slow cooker.
2. Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce. Mix until completely combined.
3. Slow cook on high for 2-3 hours or low for 3-4 hours.
4. Shred the chicken.
5. Add rice and cook for about 20 minutes until cooked through.
6. Add diced tomatoes, jalapeños, onions, cilantro and lime juice.
7. Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese. Mix until completely combined.
8. Add filling to tortillas and roll.

## Equipment

- slow cooker

## Source

- Original video: https://www.facebook.com/share/r/14okas7YqDP/
- Recipe page: https://www.cliprecipe.com/recipe/467076a4-eb78-4891-bc79-14c7ecb67a5f
- Extracted: 2025-02-12

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