# Creamy Chicken & Rice Frozen Burritos

This recipe shows how to make creamy chicken and rice frozen burritos.

- Servings: 12 servings
- Total time: 51 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 24 oz boneless skinless chicken thighs
- 0 salt
- 0 garlic
- 0 onion
- 0 smoked paprika
- 0 chili powder
- 5 Roma tomatoes
- 1 white onion
- 1 jalapeño pepper
- 0.5 cup fresh chopped cilantro
- 2 limes
- 0 salt
- 0 pepper
- 0 garlic powder
- 300 g Spanish RightRice
- 400 g Greek yogurt or light sour cream
- 50 g green enchilada sauce
- 200 g 2% cheddar cheese
- 12 burrito tortillas

## Instructions

1. Season 24oz of boneless skinless chicken thighs with salt, garlic, onion, smoked paprika, and chili powder. Air fry at 375 for 15 minutes.
2. Dice 5 Roma tomatoes, 1 white onion, and 1 jalapeño pepper.
3. Combine the diced vegetables with 1/2 cup of fresh chopped cilantro, juice of 2 limes, salt, pepper, and garlic powder in a bowl to make pico.
4. Cook 300g of Spanish RightRice.
5. Dice the cooked chicken thighs.
6. Add the rice, 400g of Greek yogurt (or light sour cream), 50g of green enchilada sauce, pico, diced chicken, and 200g of 2% cheddar cheese to a pan and mix.
7. Add equal amounts of the mixture to 12 burrito-sized tortillas and roll them up. Freeze.

## Equipment

- air fryer
- knife
- cutting board
- bowl
- spoon
- pan

## Source

- Original video: https://youtube.com/shorts/qSe9QawQoYw?si=v5SHdui4WIegCfcV
- Recipe page: https://www.cliprecipe.com/recipe/85da9c18-65a4-4c74-aa49-e769e433159a
- Extracted: 2025-02-14

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