Frozen Cheesy Chicken & Rice Burritos - Slow Cooker

Frozen Cheesy Chicken & Rice Burritos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To the slowcooker add: chicken thighs, taco seasoning, lime juice, chicken bouillon, green enchilada sauce, Garlic and salt to taste. Cook for: High: 2-3 hours OR Low: 3-4 Hours

Step 2

When done, shred chicken and add rice and water (see ingredients how much). Then cook on high for about 20 minutes.

Step 3

To the slowcooker add: diced roma tomatoes, diced jalapeños, diced white onions, Juice of 2 limes, Greek yogurt, cheddar and mozzerella. Mix until combined and divide over the tortillas.

Step 4

Reheat instructions (preferred method): Wrap in paper towel, microwave 1:15, flip and microwave another 1:15. It should be defrosted but not warmed all the way through. Add to oven or air fryer at 400 degrees until tortilla begins to brown and is slightly crispy, 6-10 minutes (will be faster in air fryer) These will stay good in the freezer for 3+ months!

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