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Add chicken thighs, taco seasoning packets, lime juice, chicken bouillon, green enchilada sauce, garlic and salt to slow cooker
Cook on High for 2-3 hours or Low for 3-4 hours
Add RightRice and water to slow cooker and continue cooking until rice is tender
Dice roma tomatoes, jalapeños, white onions and chop cilantro
Mix diced vegetables, cilantro, lime juice, Greek yogurt, cheddar and mozzarella in a bowl
Shred cooked chicken and combine with rice mixture
Add vegetable and cheese mixture to chicken and rice, stirring well
If filling is too hot or not thick enough, refrigerate or freeze until thickened
Weigh total filling and divide by 18 for even distribution
Fill tortillas with filling and roll into burritos
Wrap burritos individually and freeze for up to 3+ months
To reheat: wrap in paper towel and microwave 1:15, flip and microwave another 1:15
Place in oven or air fryer at 400 degrees for 6-10 minutes until tortilla browns and crisps