Queso Chicken Burritos
Serves 10
Directions
- 1Add chicken breast to a slow cooker.
- 2Add chicken breast to a slow cooker.
- 3Add chicken breast to a slow cooker.
- 4Add taco seasoning, hatch green chilis, and fresh lime juice to the chicken breast.
- 5Add taco seasoning, hatch green chilis, and fresh lime juice to the chicken breast.
- 6Add taco seasoning, hatch green chilis, and fresh lime juice to the chicken breast.
- 7Mix the ingredients well.
- 8Mix the ingredients well.
- 9Mix the ingredients well.
- 10Cook on high for 2-3 hours.
- 11Cook on high for 2-3 hours.
- 12Cook on high for 2-3 hours.
- 13While chicken is cooking, add cottage cheese, fat-free milk, red enchilada sauce, tomato salsa, and taco seasoning to a blender.
- 14While chicken is cooking, add cottage cheese, fat-free milk, red enchilada sauce, tomato salsa, and taco seasoning to a blender.
- 15While chicken is cooking, add cottage cheese, fat-free milk, red enchilada sauce, tomato salsa, and taco seasoning to a blender.
- 16Blend until smooth to create the high-protein queso sauce.
- 17Blend until smooth to create the high-protein queso sauce.
- 18Blend until smooth to create the high-protein queso sauce.
- 19Shred the cooked chicken in the slow cooker.
- 20Shred the cooked chicken in the slow cooker.
- 21Shred the cooked chicken in the slow cooker.
- 22Add mozzarella cheese and pepper jack cheese to the shredded chicken.
- 23Add mozzarella cheese and pepper jack cheese to the shredded chicken.
- 24Add mozzarella cheese and pepper jack cheese to the shredded chicken.
- 25Pour the queso sauce over the chicken and cheese.
- 26Pour the queso sauce over the chicken and cheese.
- 27Pour the queso sauce over the chicken and cheese.
- 28Add pico de gallo and fresh cilantro to the mixture.
- 29Add pico de gallo and fresh cilantro to the mixture.
- 30Add pico de gallo and fresh cilantro to the mixture.
- 31Mix all ingredients together until well combined.
- 32Mix all ingredients together until well combined.
- 33Mix all ingredients together until well combined.
- 34Assemble burritos by placing cooked rice on a tortilla.
- 35Assemble burritos by placing cooked rice on a tortilla.
- 36Assemble burritos by placing cooked rice on a tortilla.
- 37Add a generous amount of the chicken mixture on top of the rice.
- 38Add a generous amount of the chicken mixture on top of the rice.
- 39Add a generous amount of the chicken mixture on top of the rice.
- 40Fold and roll the tortillas to form burritos.
- 41Fold and roll the tortillas to form burritos.
- 42Fold and roll the tortillas to form burritos.
- 43Wrap the assembled burritos in aluminum foil.
- 44Wrap the assembled burritos in aluminum foil.
- 45Wrap the assembled burritos in aluminum foil.
- 46Place the wrapped burritos in the freezer for later.
- 47Place the wrapped burritos in the freezer for later.
- 48Place the wrapped burritos in the freezer for later.
Ingredients
- 60 oz chicken breast
- 60 oz chicken breast
- 60 oz chicken breast
- 1 oz taco seasoning packet
- 1 oz taco seasoning packet
- 1 oz taco seasoning packet
- 4 oz can hatch green chilis
- 4 oz can hatch green chilis
- 4 oz can hatch green chilis
- 1 squeezed lime
- 1 squeezed lime
- 1 squeezed lime
- 2 cups fat free mozzarella
- 2 cups fat free mozzarella
- 2 cups fat free mozzarella
- 3 oz pepper jack cheese
- 3 oz pepper jack cheese
- 3 oz pepper jack cheese
- 3 Tbsps pico de gallo
- 3 Tbsps pico de gallo
- 3 Tbsps pico de gallo
- 15 g fresh cilantro
- 15 g fresh cilantro
- 15 g fresh cilantro
- 5 cups cooked white rice
- 5 cups cooked white rice
- 5 cups cooked white rice
- 10 low calorie tortillas
- 10 low calorie tortillas
- 10 low calorie tortillas
- 3.5 Cups cottage cheese (0% fat)
- 3.5 Cups cottage cheese (0% fat)
- 3.5 Cups cottage cheese (0% fat)
- 0.5 Cup fat free milk
- 0.5 Cup fat free milk
- 0.5 Cup fat free milk
- 0.5 Cup red enchilada sauce
- 0.5 Cup red enchilada sauce
- 0.5 Cup red enchilada sauce
- 2 Tbsps tomato salsa
- 2 Tbsps tomato salsa
- 2 Tbsps tomato salsa
- 3 Tbsps taco seasoning
- 3 Tbsps taco seasoning
- 3 Tbsps taco seasoning
Equipment
slow cookerblenderaluminium foil
Tips
- To freeze: wrap the burritos in aluminum foil or put them in an airtight freezer bag 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, then toast in a pan or air fry for a few minutes if you like it crispy.