Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce. Mix until completely combined.
- 3Slow cook on high for 2–3 hours or low for 3–4 hours.
- 4Shred the chicken once cooked.
- 5Add rice and cook separately for about 20 minutes until cooked through.
- 6Add diced tomatoes, jalapenos, onions, cilantro, and lime juice.
- 7Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese. Mix until completely combined.
- 8Add the filling to your tortillas and roll.
- 9Repeat 18 times.
Ingredients
- 480 oz boneless skinless chicken thighs
- 2 taco seasoning packets
- 1 tablespoon lime juice
- 1 tablespoon chicken bouillon
- 15 oz green enchilada sauce
- 1 garlic
- 1 salt
- 400 g rice of choice (uncooked weight)
- 5 diced roma tomatoes
- 3 diced jalapenos
- 2 diced white onions
- 1 bunch chopped cilantro
- 2 limes
- 500 g 0% greek yogurt
- 150 g reduced fat cheddar
- 120 g reduced fat mozzarella
- 18 burrito tortillas
Equipment
slow cooker
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