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.