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.
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.