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