1Add boneless, skinless chicken thighs to your slow cooker.
2Add boneless, skinless chicken thighs to your slow cooker.
3Add boneless, skinless chicken thighs to your slow cooker.
4Add two packets of taco seasoning, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce to the slow cooker. Add garlic and salt to taste.
5Add two packets of taco seasoning, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce to the slow cooker. Add garlic and salt to taste.
6Add two packets of taco seasoning, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce to the slow cooker. Add garlic and salt to taste.
7Mix until completely combined.
8Mix until completely combined.
9Mix until completely combined.
10Slow cook on high for 2-3 hours or on low for 3-4 hours.
11Slow cook on high for 2-3 hours or on low for 3-4 hours.
12Slow cook on high for 2-3 hours or on low for 3-4 hours.
13Once done, shred the chicken.
14Once done, shred the chicken.
15Once done, shred the chicken.
16Add 2 bags of RightRice (cilantro lime) and 2 cups of water to the slow cooker.
17Add 2 bags of RightRice (cilantro lime) and 2 cups of water to the slow cooker.
18Add 2 bags of RightRice (cilantro lime) and 2 cups of water to the slow cooker.
19Cover and cook for about 20 minutes or until the rice is cooked through.
20Cover and cook for about 20 minutes or until the rice is cooked through.
21Cover and cook for about 20 minutes or until the rice is cooked through.
22Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
23Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
24Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
25Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese.
26Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese.
27Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese.
28Mix until completely combined and thickened.
29Mix until completely combined and thickened.
30Mix until completely combined and thickened.
31Add the filling to a tortilla and roll.
32Add the filling to a tortilla and roll.
33Add the filling to a tortilla and roll.
34Repeat 18 times to make all the burritos.
35Repeat 18 times to make all the burritos.
36Repeat 18 times to make all the burritos.
Ingredients
48 oz boneless skinless chicken thighs
48 oz boneless skinless chicken thighs
48 oz boneless skinless chicken thighs
2 taco seasoning packets
2 taco seasoning packets
2 taco seasoning packets
1 tbsp lime juice
1 tbsp lime juice
1 tbsp lime juice
1 tbsp chicken bouillon
1 tbsp chicken bouillon
1 tbsp chicken bouillon
15 oz green enchilada sauce
15 oz green enchilada sauce
15 oz green enchilada sauce
Garlic
Garlic
Garlic
salt
salt
salt
2 bags RightRice (cilantro lime)
2 bags RightRice (cilantro lime)
2 bags RightRice (cilantro lime)
2 cups water
2 cups water
2 cups water
5 diced roma tomatoes
5 diced roma tomatoes
5 diced roma tomatoes
3 diced jalapeños
3 diced jalapeños
3 diced jalapeños
2 diced white onions
2 diced white onions
2 diced white onions
1 bunch chopped cilantro
1 bunch chopped cilantro
1 bunch chopped cilantro
2 Juice of limes
2 Juice of limes
2 Juice of limes
500 g 0% Greek yogurt
500 g 0% Greek yogurt
500 g 0% Greek yogurt
150 g reduced fat cheddar
150 g reduced fat cheddar
150 g reduced fat cheddar
120 g reduced fat mozzarella
120 g reduced fat mozzarella
120 g reduced fat mozzarella
Equipment
slow cookerovenair fryer
Tips
If using normal white rice, cook it separately (approximately 400g dry weight) as it cooks differently than RightRice.
If the filling is too hot or not thick enough, place it in the fridge or freezer until thickened to make rolling burritos easier.
Weigh the entire filling and divide by 18 to evenly distribute it across each burrito.
These burritos will stay good in the freezer for 3+ months.