10 serves

• 60 oz Chicken Breast (1700 g)
• 1 Taco Seasoning packet (1 oz) (28 g)
• 1 Can Hatch Green Chilis (4 oz) (113 g)
• 1 Squeezed Lime
• 2 Cups Fat Free Mozzarella (225 g)
• 3 oz Pepper Jack Cheese (85 g)
• 3 Tbsps Pico De Gallo (60 g)
• Fresh Cilantro (15 g)
• 5 Cups Cooked White Rice (875 g)
• 10 Low Calorie Tortillas

Queso Sauce:

• 3 1/2 Cups Cottage Cheese (0% Fat) (785 g)
• 1/2 Cup Fat Free Milk (120 g)
• 1/2 Cup Red Enchilada Sauce (120 g)
• 2 Tbsps Tomato Salsa (40 g)
• 3 Tbsps Taco Seasoning (25 g)

1. Put the chicken breast into a slow cooker. Add taco seasoning, Hatch green chilis, and fresh lime juice. Give it a good mix and cook on high for 2 to 3 hours.
2. While the chicken is cooking, put the 3.5 cups of cottage cheese in a blender, add the 0.5 cup of fat free milk, 0.5 cup of red enchilada sauce, 2 tbsp of tomato salsa, and 3 tbsp of taco seasoning and blend it all together.
3. Next, shred up the chicken in the slow cooker, add some mozarella, pepper jack cheese, queso sauce, pico de gallo, some fresh cilantro, and mix it all together.
4. All you have to do now is assemble your burrito and some cooked rice on a tortilla and wrap it up.

Source: https://recime.app/dashboard/recipes/937a38ea-38b6-4917-9ed5-3d893337a197