Protein Packed Creamy Chicken Burrito Ingredients: 4 chicken breasts- cut into inch cubes 1 can green enchilada sauce 1 packet taco seasoning 2 tsp chipotle cholula sauce 1 4oz can diced green Chiles 1 cup shredded Colby Jack cheese 1 cup cottage cheese Taco Bell mild sauce & Verde salsa for topping Tortillas Recipe: In your instant pot add your can of enchilada sauce, diced chicken and half the packet of taco seasoning- mix well and cover with lid and use the pressure cook setting for 8 minutes. (You can also do this in a crockpot on high for 3 hours or low for 6 hours) While your chicken is cooking- add your cottage cheese, remaining taco seasoning, diced green Chiles and chipotle cholula into a blender or food processor, mix well. When your chicken is done cooking, remove it from the enchilada sauce and put it in a clean bowl, add in half of your cottage cheese mixture as well as your shredded cheese and mix it well. You will end up with a creamy & delicious protein packed filling for your tortilla. Fill your tortilla and roll it, grill/pan sear it on both sides to give it a nice crunch and then top with verde salsa and Taco Bell sauce. Enjoy! *these are great to make ahead and freeze as well* and the cottage cheese sauce can be used on anything, makes a great dip too 🤤