Queso Chicken Burritos
Serves 10
Directions
- 1Add chicken breast to a slow cooker.
- 2Add taco seasoning, Hatch green chilis, and fresh lime juice to the slow cooker with the chicken.
- 3Mix all ingredients in the slow cooker.
- 4Cook the chicken on high for 2-3 hours.
- 5While the chicken is cooking, prepare the high-protein queso sauce by adding cottage cheese, fat-free milk, red enchilada sauce, tomato salsa, and taco seasoning to a blender.
- 6Blend all queso sauce ingredients together until smooth.
- 7Shred the cooked chicken in the slow cooker.
- 8Add fat-free mozzarella, pepper jack cheese, queso sauce, pico de gallo, and fresh cilantro to the shredded chicken.
- 9Mix all ingredients in the slow cooker until well combined.
- 10Assemble the burritos by placing cooked rice on a tortilla.
- 11Add the chicken and queso mixture on top of the rice.
- 12Fold the tortilla to wrap the burrito.
- 13Wrap the assembled burritos in aluminum foil.
- 14Place the wrapped burritos in the freezer.
Ingredients
- 60 oz Chicken Breast
- 1 oz Taco Seasoning packet
- 4 oz Can Hatch Green Chilis
- 1 Squeezed Lime
- 2 Cups Fat Free Mozzarella
- 3 oz Pepper Jack Cheese
- 3 Tbsps Pico De Gallo
- 15 g Fresh Cilantro
- 5 Cups Cooked White Rice
- 10 Low Calorie Tortillas
- 3.5 Cups Cottage Cheese (0% Fat)
- 0.5 Cup Fat Free Milk
- 0.5 Cup Red Enchilada Sauce
- 2 Tbsps Tomato Salsa
- 3 Tbsps Taco Seasoning
Equipment
slow cookerblenderforksspatulaaluminum foil
Tips
- Wrap the burritos in aluminum foil or put them in an airtight freezer bag
- Place them in the freezer and keep frozen for up to 3 months
- To reheat, take out a frozen burrito and wrap it in a wet paper towel
- Microwave it on a plate for 5-6 minutes
- Toast in a pan or air fry for a few minutes if you like it crispy
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