Frozen Cheesy Chicken & Rice Burritos
Directions
- 1Add boneless, skinless chicken thighs to the slow cooker.
- 2Add two taco seasoning packets, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce.
- 3Mix until completely combined.
- 4Set slow cooker to high for 2-3 hours or low for 3-4 hours.
- 5Once cooked, shred the chicken.
- 6Add 400g of rice and cook separately or in the slow cooker for 20 minutes.
- 7Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes.
- 8Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese.
- 9Mix until completely combined.
- 10Add the filling to each tortilla and roll.
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 Greek yogurt
- 150 g reduced fat cheddar
- 120 g reduced fat mozzarella
- 18 burrito tortillas
Equipment
slow cooker