Cheesy Chicken & Rice Burritos

1: Cook the chicken thighs with taco seasoning, lime juice, and chicken bouillon until done.

2: Add the green enchilada sauce and let it simmer.

3: Cook the rice separately or in the slow cooker as per your preference.

4: Mix diced tomatoes, jalapeños, onions, cilantro, and lime juice into the filling.

5: Combine the yogurt, cheddar, and mozzarella into the filling.

6: If needed, cool the filling in the fridge or freezer until thickened.

7: Weigh the filling and divide it into 18 equal portions for the burritos.

8: Roll each burrito with the filling and wrap it for freezing.