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====== Queso Chicken Burritos ======

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)

- 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.
  - 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.
  - 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.
  - All you have to do now is assemble your burrito and some cooked rice on a tortilla and wrap it up.

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