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.
- 3Give it a mix until completely combined.
- 4Let it slow cook on high for 2–3 hours or low for 3–4 hours.
- 5Once done, shred the chicken.
- 6Add RightRice and two cups of water.
- 7Cover and cook for about 20 minutes until the rice is cooked through.
- 8Add diced tomatoes, jalapeños, onions, cilantro, and lime juice.
- 9Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese.
- 10Give that a mix until it's completely combined.
- 11Add the filling to your tortilla and roll.
- 12Repeat 18 times.
Ingredients
- 48 oz boneless skinless chicken thighs
- 2 taco seasoning packets
- 1 tablespoon lime juice
- 1 tablespoon chicken bouillon
- 15 oz can of green enchilada sauce
- 0 garlic
- 0 salt
- 2 bags bags RightRice
- 2 cups water
- 5 diced roma tomatoes
- 3 diced jalapeños
- 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
Equipment
slow cooker
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