Recipe by Debbwl
This sounds like a wonderful tropical version of classic chicken burrito. I found this at Real MOM Kitchen posted by Laura. This recipe makes a lot and has freezing tips for OMC. As we are currently in the middle of playing spring PAC have not gotten a chance to make so the times are estimates.
Top Review by Chef PotPie
Wow! This was really unique stuffing for burritos, and everybody loved them. I tasted the filling beforehand and it was kind of bland for my group of eaters, so I added some jerk seasoning and some cayenne for kick. That made it delicious. I halved the recipe because I had no room or time for freezing, but daughter will definitely take the other half home next time! Half the recipe filled 6 burritos squeezed into a 9X13. My rice was leftover and had a bit of seasoning in it already, but it was from a Caribbean recipe, so the flavors blended well. With the added spices I will make this again, it is a keeper for sure! ZWT9
- 6 chicken breasts
- 566.99 g can crushed pineapple, drained
- 2 (850.48 g) can black beans, rinsed and drained
- 473.18 ml salsa (needs to be medium heat or it will be too balance out well)
- 709.77 ml cooked rice
- 4.92 ml cumin
- 2.46 ml garlic powder
- 2.46 ml onion powder
- salt and pepper
- 10-12 burrito-size flour tortillas
- 2 (566.99 g) can green enchilada sauce
- 473.18 ml Mexican blend cheese, shredded
Directions See How It's Made
- Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6-8 hours.
- Remove the chicken and shred. Mix the chicken back into the pineapple/bean mixture.
- Mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture.
- Pre-heat oven to 375°F.
- Use half the mixture to fill 5-6 of the burrito size tortillas. Allow the other half of the mixture to cool for freezing.
- Place the 5-6 made up burritos in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos.
- Top with 1 cup of the shredded cheese and place in middle rack of oven and bake until the cheese is nicely melted.
- TIP: Place the remaining cooled filling mixture in a gallon sized freezer bag and freeze for another meal. Then place remaining Tortillas and shredded cheese in separate freezer bags for freezing.
- To use thaw all three bags. Then follow steps 4-7.