Frozen Cheesy Chicken & Rice Burritos

240 mins
Serves 18
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Directions

  1. 1Combine chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt in a slow cooker.
  2. 2Combine chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt in a slow cooker.
  3. 3Combine chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt in a slow cooker.
  4. 4Cook on high for 2-3 hours or on low for 3-4 hours.
  5. 5Cook on high for 2-3 hours or on low for 3-4 hours.
  6. 6Cook on high for 2-3 hours or on low for 3-4 hours.
  7. 7Cook 400g of rice separately.
  8. 8Cook 400g of rice separately.
  9. 9Cook 400g of rice separately.
  10. 10Dice 5 roma tomatoes, 3 jalapeños, and 2 white onions.
  11. 11Dice 5 roma tomatoes, 3 jalapeños, and 2 white onions.
  12. 12Dice 5 roma tomatoes, 3 jalapeños, and 2 white onions.
  13. 13Chop 1 bunch of cilantro.
  14. 14Chop 1 bunch of cilantro.
  15. 15Chop 1 bunch of cilantro.
  16. 16Extract juice from 2 limes.
  17. 17Extract juice from 2 limes.
  18. 18Extract juice from 2 limes.
  19. 19Combine 500g 0% Greek yogurt, 150g reduced fat cheddar, and 120g reduced fat mozzarella.
  20. 20Combine 500g 0% Greek yogurt, 150g reduced fat cheddar, and 120g reduced fat mozzarella.
  21. 21Combine 500g 0% Greek yogurt, 150g reduced fat cheddar, and 120g reduced fat mozzarella.
  22. 22If the filling is too hot or not thick, place it in the fridge or freezer until thickened to make rolling burritos easier.
  23. 23If the filling is too hot or not thick, place it in the fridge or freezer until thickened to make rolling burritos easier.
  24. 24If the filling is too hot or not thick, place it in the fridge or freezer until thickened to make rolling burritos easier.
  25. 25Weigh the entire filling and divide by 18 to ensure even distribution across each burrito.
  26. 26Weigh the entire filling and divide by 18 to ensure even distribution across each burrito.
  27. 27Weigh the entire filling and divide by 18 to ensure even distribution across each burrito.
  28. 28Assemble the burritos by filling tortillas with the prepared chicken and rice mixture, along with the diced vegetables and cheese mixture.
  29. 29Assemble the burritos by filling tortillas with the prepared chicken and rice mixture, along with the diced vegetables and cheese mixture.
  30. 30Assemble the burritos by filling tortillas with the prepared chicken and rice mixture, along with the diced vegetables and cheese mixture.
  31. 31Store the assembled burritos in the freezer, where they will stay good for 3+ months.
  32. 32Store the assembled burritos in the freezer, where they will stay good for 3+ months.
  33. 33Store the assembled burritos in the freezer, where they will stay good for 3+ months.

Ingredients

  • 48 oz boneless skinless chicken thighs
  • 48 oz boneless skinless chicken thighs
  • 48 oz boneless skinless chicken thighs
  • 2 taco seasoning packets
  • 2 taco seasoning packets
  • 2 taco seasoning packets
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 15 oz can of green enchilada sauce
  • 15 oz can of green enchilada sauce
  • 15 oz can of green enchilada sauce
  • Garlic
  • Garlic
  • Garlic
  • salt
  • salt
  • salt
  • 400 g rice of choice (uncooked weight)
  • 400 g rice of choice (uncooked weight)
  • 400 g rice of choice (uncooked weight)
  • 5 diced roma tomatoes
  • 5 diced roma tomatoes
  • 5 diced roma tomatoes
  • 3 diced jalapeños
  • 3 diced jalapeños
  • 3 diced jalapeños
  • 2 diced white onions
  • 2 diced white onions
  • 2 diced white onions
  • 1 bunch chopped cilantro
  • 1 bunch chopped cilantro
  • 1 bunch chopped cilantro
  • 2 Juice of limes
  • 2 Juice of limes
  • 2 Juice of limes
  • 500 g 0% Greek yogurt
  • 500 g 0% Greek yogurt
  • 500 g 0% Greek yogurt
  • 150 g reduced fat cheddar
  • 150 g reduced fat cheddar
  • 150 g reduced fat cheddar
  • 120 g reduced fat mozzarella
  • 120 g reduced fat mozzarella
  • 120 g reduced fat mozzarella

Equipment

slow cookerfridgefreezer

Tips

  • If filling is too hot/not thick, place in fridge or freezer until thickened for easier rolling.
  • Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.
  • Cook rice separately if not using RightRice, as cooking directly in the slow cooker may take 1-2 hours.