Chipotle Queso Chicken Burritos

Place the chicken breasts in a slow cooker and add the garlic salt, taco seasoning packet, hatch green chilis, diced chipotle peppers, lime juice, mozzarella, pepper jack cheese, pico de gallo, cilantro, cooked rice, and tortillas.

Cover and cook on low for 4–5 hours or until the chicken is tender and shreds easily.

While the chicken cooks, blend the cottage cheese, taco seasoning packet, red enchilada sauce, diced chipotle peppers, tomato salsa, and fat free milk until smooth to make the Chipotle Queso sauce.

Shred the cooked chicken and mix it with the mozzarella, pepper jack cheese, Chipotle Queso sauce, pico de gallo, and cilantro until well combined.

Assemble the burritos by placing the rice and chicken mixture onto each tortilla, then roll and wrap tightly.

Cut the assembled burrito open and pour the orange Chipotle Queso sauce over the filling.

Wrap each burrito in aluminum foil for meal prep or freeze for up to 3 months.

To reheat, wrap a frozen burrito in a wet paper towel and microwave for 5–6 minutes, then toast in a pan or air fry for a few minutes if desired.