Frozen Cheesy Chicken & Rice Burritos
Directions
- 1Add boneless skinless chicken thighs to your slow cooker.
- 2Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce. Mix until completely combined.
- 3Let it slow cook on high for 2-3 hours or low for 3-4 hours.
- 4Once done, shred the chicken.
- 5Add rice and cover for about 20 minutes, or until the rice is cooked through.
- 6Add diced tomatoes, jalapeños, onions, cilantro, and lime juice.
- 7Add fat-free Greek yogurt, reduced-fat cheddar, and mozzarella cheese. Mix until completely combined.
- 8Add the filling to your tortillas 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 roma tomatoes
- 3 jalapeños
- 2 white onions
- 1 bunch cilantro
- 2 limes
- 500 g 0% Greek yogurt
- 150 g reduced fat cheddar
- 120 g reduced fat mozzarella
- 18 burrito tortillas
Equipment
slow cooker