# Frozen Cheesy Chicken & Rice Burritos

This recipe makes 18 high protein cheesy chicken and rice burritos that you can store frozen and reheat in just a few minutes.

- Servings: 18 servings
- Total time: 59 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
- 0 garlic
- 0 salt
- 400 g rice
- 5 diced roma tomatoes
- 3 diced jalapeños
- 2 diced white onions
- 1 bunch cilantro
- 2 juice of limes
- 500 g Greek yogurt
- 150 g reduced fat cheddar
- 120 g reduced fat mozzarella
- 18 burrito tortillas

## Instructions

1. Add boneless, skinless chicken thighs to the slow cooker.
2. Add two taco seasoning packets, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce.
3. Mix until completely combined.
4. Set slow cooker to high for 2-3 hours or low for 3-4 hours.
5. Once cooked, shred the chicken.
6. Add 400g of rice and cook separately or in the slow cooker for 20 minutes.
7. Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
8. Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese.
9. Mix until completely combined.
10. Add the filling to each tortilla and roll.

## Equipment

- slow cooker

## Source

- Original video: https://www.instagram.com/reel/DEK8tKVpgUC/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/4b6a5317-e968-42fc-bfd0-af84eefcbcfe
- Extracted: 2025-01-08

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