Freezer Friendly Green Chile Chicken Burritos

• temps total: 2 hours 30 minutes

Ingrédients

For the Chicken:

2½ pounds boneless (skinless chicken breasts)

2 packets taco seasoning

1 tablespoon lime juice

1 15-ounce can green enchilada sauce

3 cloves garlic (minced)

For the Filling:

2½ cups cooked rice

5 medium tomatoes (diced)

1 jalapeño (finely diced, remove seeds for less heat)

2 small white onions (diced)

1 bunch cilantro (chopped)

Juice of 2 limes

2 cups plain Greek yogurt (or dairy-free yogurt)

1½ cups shredded reduced-fat cheddar cheese

1 cup shredded reduced-fat mozzarella cheese

Large tortillas for rolling

Instructions

Add chicken breasts to a slow cooker. Sprinkle with taco seasoning, lime juice, and a pinch of salt.

Pour the green enchilada sauce over the top, then add the minced garlic.

Cover and cook on low for 2–3 hours, until the chicken is tender and shreds easily.

Shred the chicken directly in the slow cooker.

Stir in the cooked rice, diced tomatoes, jalapeño, onions, cilantro, and lime juice.

Fold in the Greek yogurt, cheddar, and mozzarella until the filling is creamy and well combined.

Spoon the filling into the center of each tortilla. Roll them up tightly, folding in the sides as you go.

Wrap each burrito in parchment paper or foil, and place them into a freezer bag or container.

Freeze:

Store in the freezer for up to 3 months.

ib: @stealth_health_life 💛