Pineapple Chicken Burritos
- Reviews 1
Ready In: 7 hrs 30 mins
Serves: 10-12
Ingredients
- 6 chicken breasts
- 1 (20 ounce) can crushed pineapple, drained
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 cups salsa (needs to be medium heat or it will be too balance out well)
- 3 cups cooked rice
- 1 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- salt and pepper
- 10 -12 burrito-size flour tortillas
- 2 (10 ounce) cans green enchilada sauce
- 2 cups Mexican blend cheese, shredded
Directions
- 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.
- Enjoy!
- 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.
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