Slow Cooker Queso Chicken Burritos

Serves 10
instagram.com

Directions

  1. 1Add chicken breast to a slow cooker along with taco seasoning, hatch green chilies, and fresh lime juice.
  2. 2Add chicken breast to a slow cooker along with taco seasoning, hatch green chilies, and fresh lime juice.
  3. 3Add chicken breast to a slow cooker along with taco seasoning, hatch green chilies, and fresh lime juice.
  4. 4Give it a good mix and cook.
  5. 5Give it a good mix and cook.
  6. 6Give it a good mix and cook.
  7. 7Blend together cottage cheese, fat free milk, red enchilada sauce, tomato salsa, and taco seasoning to make the high protein queso sauce.
  8. 8Blend together cottage cheese, fat free milk, red enchilada sauce, tomato salsa, and taco seasoning to make the high protein queso sauce.
  9. 9Blend together cottage cheese, fat free milk, red enchilada sauce, tomato salsa, and taco seasoning to make the high protein queso sauce.
  10. 10Shred the cooked chicken in the slow cooker.
  11. 11Shred the cooked chicken in the slow cooker.
  12. 12Shred the cooked chicken in the slow cooker.
  13. 13Add mozzarella, pepper jack cheese, the queso sauce, pico de gallo, and fresh cilantro to the shredded chicken and mix it all together.
  14. 14Add mozzarella, pepper jack cheese, the queso sauce, pico de gallo, and fresh cilantro to the shredded chicken and mix it all together.
  15. 15Add mozzarella, pepper jack cheese, the queso sauce, pico de gallo, and fresh cilantro to the shredded chicken and mix it all together.
  16. 16Assemble burritos with some cooked rice and the chicken mixture.
  17. 17Assemble burritos with some cooked rice and the chicken mixture.
  18. 18Assemble burritos with some cooked rice and the chicken mixture.
  19. 19Wrap the burritos in aluminum foil.
  20. 20Wrap the burritos in aluminum foil.
  21. 21Wrap the burritos in aluminum foil.
  22. 22Throw them in the freezer.
  23. 23Throw them in the freezer.
  24. 24Throw them in the freezer.

Ingredients

  • 60 oz Chicken Breast
  • 60 oz Chicken Breast
  • 60 oz Chicken Breast
  • 1 oz Taco Seasoning packet
  • 1 oz Taco Seasoning packet
  • 1 oz Taco Seasoning packet
  • 4 oz Can Hatch Green Chilis
  • 4 oz Can Hatch Green Chilis
  • 4 oz Can Hatch Green Chilis
  • 1 Squeezed Lime
  • 1 Squeezed Lime
  • 1 Squeezed Lime
  • 2 Cups Fat Free Mozzarella
  • 2 Cups Fat Free Mozzarella
  • 2 Cups Fat Free Mozzarella
  • 3 oz Pepper Jack Cheese
  • 3 oz Pepper Jack Cheese
  • 3 oz Pepper Jack Cheese
  • 3 Tbsps Pico De Gallo
  • 3 Tbsps Pico De Gallo
  • 3 Tbsps Pico De Gallo
  • 15 g Fresh Cilantro
  • 15 g Fresh Cilantro
  • 15 g Fresh Cilantro
  • 5 Cups Cooked White Rice
  • 5 Cups Cooked White Rice
  • 5 Cups Cooked White Rice
  • 10 Low Calorie Tortillas
  • 10 Low Calorie Tortillas
  • 10 Low Calorie Tortillas
  • 3.5 Cups Cottage Cheese (0% Fat)
  • 3.5 Cups Cottage Cheese (0% Fat)
  • 3.5 Cups Cottage Cheese (0% Fat)
  • 0.5 Cup Fat Free Milk
  • 0.5 Cup Fat Free Milk
  • 0.5 Cup Fat Free Milk
  • 0.5 Cup Red Enchilada Sauce
  • 0.5 Cup Red Enchilada Sauce
  • 0.5 Cup Red Enchilada Sauce
  • 2 Tbsps Tomato Salsa
  • 2 Tbsps Tomato Salsa
  • 2 Tbsps Tomato Salsa
  • 3 Tbsps Taco Seasoning
  • 3 Tbsps Taco Seasoning
  • 3 Tbsps Taco Seasoning

Equipment

slow cookerblenderaluminum foilfreezer bagmicrowavepanair fryer

Tips

  • Wrap burritos in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 3 months.
  • To reheat, wrap a frozen burrito in a wet paper towel, microwave for 5-6 minutes, then toast in a pan or air fry for a few minutes for crispiness.