Ingredients:

  • 2 lbs bone-in, skinless chicken thighs
  • 1 cup low-sodium chicken bone broth
  • 1 small white onion, finely diced
  • 3 cloves garlic, smashed
  • 1 tbsp cumin, toasted
  • 1 tsp dried Mexican oregano
  • salt and cracked black pepper to taste
  • 2 cups roasted green chiles (Hatch or Anaheim), chopped
  • 1.5 cups reserved chicken cooking liquid
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 0.5 tsp garlic powder
  • 1 tbsp fresh lime juice
  • 6 extra-large flour tortillas
  • 2 cups low-fat Monterey Jack cheese, shredded
  • 1 cup cooked brown rice
  • 15 oz canned black beans, rinsed and drained

Instructions:

  1. Place chicken thighs, onion, garlic, cumin, oregano, and bone broth into a 6-quart slow cooker. Cover and cook on Low for 6 hours until the meat is falling off the bone.
  2. Remove the chicken from the slow cooker, discard the bones, and shred the meat with two forks. Strain the cooking liquid through a fine-mesh sieve and reserve 1.5 cups for the sauce.
  3. In a medium saucepan, combine the reserved cooking liquid, chopped green chiles, and garlic powder. Bring to a simmer over medium heat.
  4. Whisk the cornstarch and cold water to create a slurry. Stir the slurry into the simmering sauce and cook for 2 minutes until thickened. Remove from heat and whisk in the Greek yogurt and lime juice until smooth.
  5. Preheat oven to 200°C. Lay out tortillas and divide the shredded chicken, cooked brown rice, black beans, and 1 cup of the shredded cheese evenly among them. Roll tightly, tucking in the ends.
  6. Place burritos seam-side down on a large rimmed baking sheet. Bake for 10 minutes without sauce to crisp the exterior.
  7. Remove from oven, pour the green chile sauce over the center of the burritos, and sprinkle with the remaining 1 cup of cheese. Bake for an additional 5 to 8 minutes until the cheese is bubbly and melted.