Frozen Cheesy Chicken & Rice Burritos
Serves 18
Directions
- 1Add boneless, skinless chicken thighs to your slow cooker.
- 2Add 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.
- 3Mix until completely combined.
- 4Slow cook on high for 2-3 hours or on low for 3-4 hours.
- 5Once done, shred the chicken.
- 6Add 2 bags of RightRice (cilantro lime) and 2 cups of water to the slow cooker.
- 7Cover and cook for about 20 minutes or until the rice is cooked through.
- 8Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
- 9Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese.
- 10Mix until completely combined and thickened.
- 11Add the filling to a tortilla and roll.
- 12Repeat 18 times to make all the burritos.
Ingredients
- 48 oz boneless skinless chicken thighs
- 2 taco seasoning packets
- 1 tbsp lime juice
- 1 tbsp chicken bouillon
- 15 oz green enchilada sauce
- Garlic
- salt
- 2 bags RightRice (cilantro lime)
- 2 cups water
- 5 diced roma tomatoes
- 3 diced jalapeños
- 2 diced white onions
- 1 bunch chopped cilantro
- 2 Juice of limes
- 500 g 0% Greek yogurt
- 150 g reduced fat cheddar
- 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.
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