# Frozen Cheesy Chicken & Rice Burritos

This recipe makes 18 high protein burritos that you can store frozen, and reheat in just a few minutes.

- Servings: 18 servings
- Total time: 60 min
- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 48 oz boneless skinless chicken thighs
- 2 taco seasoning packets
- 1 tablespoon lime juice
- 1 tablespoon chicken bouillon
- 15 oz green enchilada sauce
- 0 garlic
- 0 salt
- 400 g rice
- 5 diced roma tomatoes
- 3 diced jalapeños
- 2 diced white onions
- 1 bunch cilantro
- 2 juice of limes
- 500 g 0% Greek yogurt
- 150 g reduced fat cheddar
- 120 g reduced fat mozzarella
- 18 burrito tortillas

## Instructions

1. Add boneless skinless chicken thighs to the slow cooker.
2. Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce.
3. Mix until completely combined.
4. Slow cook on high for 2-3 hours or low for 3-4 hours.
5. Shred the chicken.
6. Add rice and cook for 20 minutes.
7. Add diced tomatoes, jalapeños, onions, cilantro, and lime juice.
8. Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese.
9. Mix until completely combined.
10. Add the filling to each tortilla and roll.

## Equipment

- slow cooker

## Source

- Original video: https://www.facebook.com/share/r/15kbgeJWFc/
- Recipe page: https://www.cliprecipe.com/recipe/9961430e-1427-447e-a062-90a7e92249f2
- Extracted: 2025-01-11

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