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Queso Sauce
Add chicken breast, taco seasoning, hatch green chilies, and lime juice to a slow cooker. Mix well and cook on high for 3 hours.
Shred the cooked chicken in the slow cooker. Add the shredded mozzarella and pepper jack cheese.
Make a queso sauce by blending cottage cheese, milk, red enchilada sauce, salsa, and taco seasoning
Add the queso sauce, pico de gallo, and fresh cilantro to the shredded chicken and mix well.
Assemble the burritos by placing the chicken mixture onto large tortillas with cooked rice.
Wrap the burritos in aluminum foil and freeze for up to three months.
To reheat, take out the frozen burrito and wrap in a wet paper towel. Microwave for 5-6 minutes. Toast on a pan or in an air fryer if you like it crispy!