Frozen Cheesy Chicken & Rice Burritos
Get ready to savor these mouthwatering Cheesy Chicken & Rice Burritos, packed with protein and bursting with flavor! With tender chicken, creamy cheese, and seasoned rice all wrapped in a warm tortilla, you can whip up a batch of 18 and stash them in your freezer for quick meals that are ready in minutes. Perfect for busy days or a tasty snack, these burritos are a delicious way to fuel your adventures!
Prep
30
min
Cook
240
min
Serves
18
people
Level
intermediate
📝 Ingredients
Serves 18🥬Fresh Produce(9)
- 1 bunch chopped cilantro
- Garlic and salt to taste
- 3 diced jalapeños
- 1 tablespoon lime juice (15 ml)
- Juice of 2 limes
- 2 diced white onions
- 2 bags RightRice (I used cilantro lime)can use normal white rice
- 5 diced roma tomatoes
- 2 cups of water (480 ml)
🥩Meat & Seafood(2)
- 1 tablespoon chicken bouillon (15 ml)
- 48oz boneless skinless chicken thighs (1.36 kg)
🥛Dairy & Eggs(3)
- 150g reduced fat cheddar (5.29 oz)
- 500g 0% Greek yogurt (I recommend FAGE) (17.6 oz)recommend FAGE
- 120g reduced fat mozzarella (4.24 oz)
🧂Spices & Seasonings(1)
- 2 taco seasoning packets
📦Other(1)
- 15oz can of green enchilada sauce (~420g) (425 g)
👨🍳 Instructions
- 1
Add boneless, skinless chicken thighs to your slow cooker.
- 2
Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce. Mix until completely combined.
- 3
Let that slow cook based off the instructions shown on screen.
- 4
Once done, shred the chicken.
- 5
Cook the RightRice according to package instructions.
- 6
Add diced tomatoes, jalapeños, onions, chopped cilantro, and lime juice to the mixture.
- 7
Add fat-free Greek yogurt and reduced-fat cheddar and mozzarella cheese. Mix until completely combined.
- 8
Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.
- 9
Roll the burritos with the filling in the tortilla.
- 10
Wrap in paper towel, microwave for 1:15, flip and microwave another 1:15. Then add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes.
💡 Pro Tips
- ✓Use boneless, skinless chicken thighs rather than breasts because their higher fat content (about 8-10%) and collagen keep the meat moist through the freeze-thaw-reheat cycle, whereas lean breast meat dries out and turns rubbery once frozen and microwaved.ingredient8-10% fat content
- ✓Slow cook the chicken thighs on low for 6-7 hours (or high for 3.5-4 hours) until internal temp hits 195-205°F, well past the 165°F safety mark, since collagen needs that extra heat and time to convert to gelatin for easy shredding.timing195-205°F
- ✓Weigh your total filling and divide by 18 rather than eyeballing portions, since a scale ensures each burrito gets identical ratios of rice-to-chicken-to-cheese for consistent freezing, reheating, and calorie counts if macros matter.techniquetotal weight ÷ 18
- ✓Stir in the Greek yogurt and shredded cheese only after the chicken mixture has cooled to under 110°F, because adding dairy to a hot mixture causes the yogurt proteins to break and weep liquid, making your filling watery instead of creamy.techniqueunder 110°F
- ✓Cook the RightRice al dente, about 1 minute less than package instructions, since it will continue absorbing moisture from the sauce and chicken juices as the burritos sit, and overcooked rice turns mushy after being frozen and microwaved.timing1 minute less than package time
Share this recipe
Prep
30
min
Cook
240
min
Serves
18
people
Level
intermediate
Share this recipe
Frozen Cheesy Chicken & Rice Burritos
Get ready to savor these mouthwatering Cheesy Chicken & Rice Burritos, packed with protein and bursting with flavor! With tender chicken, creamy cheese, and seasoned rice all wrapped in a warm tortilla, you can whip up a batch of 18 and stash them in your freezer for quick meals that are ready in minutes. Perfect for busy days or a tasty snack, these burritos are a delicious way to fuel your adventures!
📝 Ingredients
Serves 18🥬Fresh Produce(9)
- 1 bunch chopped cilantro
- Garlic and salt to taste
- 3 diced jalapeños
- 1 tablespoon lime juice (15 ml)
- Juice of 2 limes
- 2 diced white onions
- 2 bags RightRice (I used cilantro lime)can use normal white rice
- 5 diced roma tomatoes
- 2 cups of water (480 ml)
🥩Meat & Seafood(2)
- 1 tablespoon chicken bouillon (15 ml)
- 48oz boneless skinless chicken thighs (1.36 kg)
🥛Dairy & Eggs(3)
- 150g reduced fat cheddar (5.29 oz)
- 500g 0% Greek yogurt (I recommend FAGE) (17.6 oz)recommend FAGE
- 120g reduced fat mozzarella (4.24 oz)
🧂Spices & Seasonings(1)
- 2 taco seasoning packets
📦Other(1)
- 15oz can of green enchilada sauce (~420g) (425 g)
👨🍳 Instructions
- 1
Add boneless, skinless chicken thighs to your slow cooker.
- 2
Add two packets of taco seasoning, lime juice, chicken bouillon, and one can of green enchilada sauce. Mix until completely combined.
- 3
Let that slow cook based off the instructions shown on screen.
- 4
Once done, shred the chicken.
- 5
Cook the RightRice according to package instructions.
- 6
Add diced tomatoes, jalapeños, onions, chopped cilantro, and lime juice to the mixture.
- 7
Add fat-free Greek yogurt and reduced-fat cheddar and mozzarella cheese. Mix until completely combined.
- 8
Weigh the entirety of your filling and divide by 18 to evenly distribute filling across each burrito.
- 9
Roll the burritos with the filling in the tortilla.
- 10
Wrap in paper towel, microwave for 1:15, flip and microwave another 1:15. Then add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes.
💡 Pro Tips
- ✓Use boneless, skinless chicken thighs rather than breasts because their higher fat content (about 8-10%) and collagen keep the meat moist through the freeze-thaw-reheat cycle, whereas lean breast meat dries out and turns rubbery once frozen and microwaved.ingredient8-10% fat content
- ✓Slow cook the chicken thighs on low for 6-7 hours (or high for 3.5-4 hours) until internal temp hits 195-205°F, well past the 165°F safety mark, since collagen needs that extra heat and time to convert to gelatin for easy shredding.timing195-205°F
- ✓Weigh your total filling and divide by 18 rather than eyeballing portions, since a scale ensures each burrito gets identical ratios of rice-to-chicken-to-cheese for consistent freezing, reheating, and calorie counts if macros matter.techniquetotal weight ÷ 18
- ✓Stir in the Greek yogurt and shredded cheese only after the chicken mixture has cooled to under 110°F, because adding dairy to a hot mixture causes the yogurt proteins to break and weep liquid, making your filling watery instead of creamy.techniqueunder 110°F
- ✓Cook the RightRice al dente, about 1 minute less than package instructions, since it will continue absorbing moisture from the sauce and chicken juices as the burritos sit, and overcooked rice turns mushy after being frozen and microwaved.timing1 minute less than package time