Frozen Cheesy Chicken & Rice Burritos

gluten-free ⓘ

18 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 48oz boneless skinless chicken thighs
• 2 taco seasoning packets
• 1 tablespoon lime juice
• 1 tablespoon chicken bouillon
• 15oz can of green enchilada sauce (~420g)
• Garlic and salt to taste
• Garlic and salt to taste
• 2 bags RightRice (I used cilantro lime)
• 2 cups of water
• 5 diced roma tomatoes
• 3 diced jalapeños
• 2 diced white onions
• 1 bunch chopped cilantro
• Juice of 2 limes
• 500g 0% Greek yogurt (I recommend FAGE)
• 150g reduced fat cheddar
• 120g reduced fat mozzarella

Instructions

1. Combine chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic, and salt in a slow cooker.
2. Cook on high for 2-3 hours or on low for 3-4 hours.
3. Prepare the RightRice according to package instructions using 2 cups of water.
4. Mix the cooked rice with diced tomatoes, diced jalapeños, diced white onions, chopped cilantro, and lime juice.
5. Combine the chicken mixture with the rice mixture and stir in the Greek yogurt, reduced fat cheddar, and reduced fat mozzarella.
6. If the filling is too thin or hot, refrigerate or freeze until it thickens to make rolling easier.
7. Divide the total weight of the filling by 18 to ensure even portions for each burrito.
8. To reheat: Wrap in a paper towel and microwave for 1 minute 15 seconds, flip, and microwave for another 1 minute 15 seconds. Once defrosted, place in an oven or air fryer at 400°F for 6-10 minutes until the tortilla is crispy and browned.