Serves 10
Directions
- 1Add chicken breast to a slow cooker along with taco seasoning, hatch green chilies, and fresh lime juice.
- 2Give it a good mix and cook.
- 3Blend together cottage cheese, fat free milk, red enchilada sauce, tomato salsa, and taco seasoning to make the high protein queso sauce.
- 4Shred the cooked chicken in the slow cooker.
- 5Add mozzarella, pepper jack cheese, the queso sauce, pico de gallo, and fresh cilantro to the shredded chicken and mix it all together.
- 6Assemble burritos with some cooked rice and the chicken mixture.
- 7Wrap the burritos in aluminum foil.
- 8Throw them in the freezer.
Ingredients
- 60 oz Chicken Breast
- 1 oz Taco Seasoning packet
- 4 oz Can Hatch Green Chilis
- 1 Squeezed Lime
- 2 Cups Fat Free Mozzarella
- 3 oz Pepper Jack Cheese
- 3 Tbsps Pico De Gallo
- 15 g Fresh Cilantro
- 5 Cups Cooked White Rice
- 10 Low Calorie Tortillas
- 3.5 Cups Cottage Cheese (0% Fat)
- 0.5 Cup Fat Free Milk
- 0.5 Cup Red Enchilada Sauce
- 2 Tbsps Tomato Salsa
- 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.
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