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Frozen Cheesy Chicken & Rice Burritos
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Frozen Cheesy Chicken & Rice Burritos

3 h 30 minServes 18Nutri-Score B€€
from @stealth_health_life4 imports0 cooked
Adapt this recipe

what you need

Ingredients

18 people
  • boneless skinless chicken thighsMeat1.4 kg
  • taco seasoning packetsSpices2 pieces
  • lime juice (freshly squeezed)Produce15 ml
  • chicken bouillon (tablespoon)Pantry1 piece
  • green enchilada sauce (canned)Pantry420 g
  • garlic (minced)Produce3 pieces
  • salt (to taste)Spices5 g
  • RightRice (uncooked, cilantro lime flavor)Grains400 g
  • waterOther480 ml
  • roma tomatoes (diced)Produce5 pieces
  • jalapeños (diced)Produce3 pieces
  • white onions (diced)Produce2 pieces
  • cilantro (bunch, chopped)Produce1 piece
  • limes (juiced)Produce2 pieces
  • 0% Greek yogurtDairy500 g
  • reduced fat cheddar (grated)Dairy150 g
  • reduced fat mozzarella (grated)Dairy120 g
  • burrito-size flour tortillasBakery18 pieces

per serving

Nutrition

444kcal

Carbs
52 g
Proteins
32 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Mixing bowl
  • Kitchen scale

step by step

Method

  1. Season the chicken in the slow cooker

    • Place the chicken thighs in the slow cooker.
    • Add the taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic and salt.
    • Mix until completely combined.
    Step 1

  2. Slow cook the chicken

    • Cover and cook on high for 2-3 hours or on low for 3-4 hours.
    • Shred the chicken directly in the slow cooker.
    Step 2

  3. Cook the rice

    • Add the RightRice and water to the slow cooker.
    • Cover and cook until the rice is tender.
    Step 3

  4. Add the fresh vegetables and lime

    • Add the diced tomatoes, jalapeños, onions, cilantro and lime juice.
    Step 4

  5. Make it creamy and cheesy

    • Add the Greek yogurt, cheddar and mozzarella.
    • Mix until completely combined.
    Step 5

  6. Chill the filling if needed

    • If the filling is too hot or too loose, place it in the fridge or freezer until thickened so the burritos are easier to roll.
    Step 6

  7. Roll the burritos

    • Weigh the whole filling and divide by 18 to portion it evenly.
    • Place the filling on each tortilla and roll tightly.
    • Repeat to make 18 burritos.
    Step 7

  8. Freeze and reheat

    • Wrap each burrito and store in the freezer for up to 3 months.
    • To reheat, wrap in a paper towel and microwave for 1:15, flip and microwave another 1:15.
    • Finish in the oven or air fryer at 400 °F until the tortilla browns and turns slightly crispy, 6-10 minutes.
    Step 8
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