Directions
- 1Combine chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt in a slow cooker.
- 2Cook on high for 2-3 hours or on low for 3-4 hours.
- 3Cook 400g of rice separately.
- 4Dice 5 roma tomatoes, 3 jalapeños, and 2 white onions.
- 5Chop 1 bunch of cilantro.
- 6Extract juice from 2 limes.
- 7Combine 500g 0% Greek yogurt, 150g reduced fat cheddar, and 120g reduced fat mozzarella.
- 8If the filling is too hot or not thick, place it in the fridge or freezer until thickened to make rolling burritos easier.
- 9Weigh the entire filling and divide by 18 to ensure even distribution across each burrito.
- 10Assemble the burritos by filling tortillas with the prepared chicken and rice mixture, along with the diced vegetables and cheese mixture.
- 11Store the assembled burritos in the freezer, where they will stay good for 3+ months.
Ingredients
- 48 oz boneless skinless chicken thighs
- 2 taco seasoning packets
- 1 tbsp lime juice
- 1 tbsp chicken bouillon
- 15 oz can of green enchilada sauce
- Garlic
- salt
- 400 g rice of choice (uncooked weight)
- 5 diced roma tomatoes
- 3 diced jalapeños
- 2 diced white onions
- 1 bunch chopped cilantro
- 2 Juice of limes
- 500 g 0% Greek yogurt
- 150 g reduced fat cheddar
- 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.
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