Frozen cheesy chicken & rice burritos

Place the chicken thighs into the slow cooker. Add taco seasoning, lime juice, chicken bouillon, green enchilada sauce, garlic powder, and salt. Stir to coat evenly. Cover and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender and easy to shred.

Shred the chicken directly in the slow cooker with two forks.

Cook rice according to packaging instructions.

While the rice cooks, prepare the pico de gallo by combining diced tomatoes, jalapeños, onions, cilantro, lime juice, and a pinch of salt in a bowl. Stir to combine and set aside.

Once the rice is cooked, mix into the slow cooker with the shredded chicken, then add Greek yogurt, reduced-fat cheddar cheese, reduced-fat mozzarella cheese, and the prepared pico de gallo to the slow cooker. Stir thoroughly until all the ingredients are evenly mixed and the cheese has melted into the mixture. Let cool to thicken.

To assemble, lay one of 18 tortillas flat, spoon a portion of the chicken and rice mixture onto it, and roll tightly, folding in the sides. Repeat with the remaining tortillas. Wrap each burrito individually in foil to freeze.