Directions
- 1Add chicken breast to slow cooker.
- 2Add fajita seasoning and enchilada sauce to the chicken. Mix well and cook on low for 3-4 hours or high for 2-3 hours.
- 3Place diced capsicum and diced onion on a baking tray with some light cooking oil spray and salt. Mix well and bake in the oven at 200C/400F for 20-30 minutes.
- 4In a blender cup, add cottage cheese, light cream cheese, fajita seasoning and mozzarella. Blend until smooth and creamy.
- 5Once the chicken is cooked, remove water and add the sauce. Then add peppers, onion, parsley and mix well.
- 6Grab a warm tortilla, add some cooked white rice, distribute the filling evenly with a bit more parsley and roll the burrito.
- 7Toast the burrito and repeat the process for the other nine burritos.
Ingredients
- 1.3 KG Diced Skinless & Boneless Chicken Breast
- 0.5 Packet Fajita Seasoning
- 400 g Red Enchilada Sauce
- 500 g Diced Capsicum/Bell Peppers
- 1 Diced Onion
- 1 Light Cooking Oil Spray
- 1 Salt
- 1 Parsley
- 600 g Low Fat Cottage Cheese
- 130 g Light Cream Cheese
- 0.5 Packet Fajita Seasoning
- 80 g Light Mozzarella
- 700 g Cooked White Rice
- 10 Warm Regular Tortillas
Equipment
slow cookerbaking trayblender cuppan
Related recipes
Baked Chicken Chile Tacos
Mexican · Dinner
Slow Cooker Chuck Roast
Mexican · Dinner
Fast and Easy Green Chicken Enchiladas
Mexican · Dinner
Nachos Kipbroodjes
Mexican · Dinner
Chili con carne
Mexican · Dinner1h 15m
Sheet Pan Fish Tacos with High-Protein Avocado Crema
Mexican · Dinner30m
Cheesy Taco Potatoes
Mexican · Dinner
Street Corn Chicken Casserole
Mexican · Dinner
Cheese Chicken Taquitos
Mexican · Dinner
loaded queso taco sweet potatoes
Mexican · Dinner
Chipotle Barbacoa
Mexican · Dinner
SWIM QUESO CHICKEN & RICE
Mexican · Dinner