Frozen Cheesy Chicken & Rice Burritos www.instagram.com 59 mins Pick the duration units Minutes Hours Serves 18 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Add boneless, skinless chicken thighs to the slow cooker. 2. Add two taco seasoning packets, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce. 3. Mix until completely combined. 4. Set slow cooker to high for 2-3 hours or low for 3-4 hours. 5. Once cooked, shred the chicken. 6. Add 400g of rice and cook separately or in the slow cooker for 20 minutes. 7. Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes. 8. Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese. 9. Mix until completely combined. 10. Add the filling to each tortilla and roll. 1. Add boneless, skinless chicken thighs to the slow cooker. 2. Add two taco seasoning packets, 1 tablespoon of lime juice, 1 tablespoon of chicken bouillon, and one 15oz can of green enchilada sauce. 3. Mix until completely combined. 4. Set slow cooker to high for 2-3 hours or low for 3-4 hours. 5. Once cooked, shred the chicken. 6. Add 400g of rice and cook separately or in the slow cooker for 20 minutes. 7. Add 5 diced roma tomatoes, 3 diced jalapeños, 2 diced white onions, 1 bunch of chopped cilantro, and the juice of 2 limes. 8. Add 500g of 0% Greek yogurt, 150g of reduced fat cheddar, and 120g of reduced fat mozzarella cheese. 9. Mix until completely combined. 10. Add the filling to each tortilla and roll. Add Direction Ingredients 48 oz boneless skinless chicken thighs 2 taco seasoning packets 1 tablespoon lime juice 1 tablespoon chicken bouillon 15 oz green enchilada sauce garlic 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 - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment slow cooker Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
