Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
26
High
Nutrition per serving
Calories697.2 kcal (35%)
Total Fat24 g (34%)
Carbs58.2 g (22%)
Sugars5.1 g (6%)
Protein59.9 g (120%)
Sodium1116.5 mg (56%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Chicken Mixture for crock pot
To add after chicken cooked
Queso Sauce
3 ½ cupsCottage cheese
½ cupMilk fat free
½ cupred enchilada sauce
2 Tbsptomato salsa
3 Tbsptaco seasoning
To assemble
Instructions
Chicken crock pot
Step 1
Add chicken to crock pot, add current ingredients, mix. Cover for 2 to 3 hours on high
chicken breast60 oz
taco seasoning1 
can hatch green chiles1 
lime1 Step 2
Blend ingredients, set to the side to add to chicken later.
Cottage cheese3 ½ cups
Milk fat free½ cup
red enchilada sauce½ cup
tomato salsa2 Tbsptaco seasoning3 TbspStep 3
Once chicken is cooked. Top chicken with the shredded cheese. Pour queso mixture over chicken and cheese. Top with Pico and cilantro. Mix everything.
fat free mozzarella2 cups
pepper jack cheese3 oz
fresh cilantro
Pico de gallo3 TbspTo Assemble Burrito
Step 4
Warm tortillas. First layer, white rice. Second layer, chicken mixture. Close burritos. Done.
white rice5 cups
tortillas10 Freezing Instructions
Step 5
Wrap the burritos in aluminum foil or put them in an airtight freezer bag
Step 6
Place them in the freezer and keep frozen for up to 3 months
Reheating instructions
Step 7
Take out a frozen burrito and wrap it in a wet paper towel
Step 8
Microwave it on a plate for 5-6 minutes
Step 9
Toast in a pan or air fry for a few minutes if you like it crispy
Notes
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