Pineapple Chicken Burritos

Recipe by Chef #779863
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READY IN: 7hrs 20mins
SERVES: 16-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken in the crock pot and top with the pineapple, beans and salsa. Cook on low for 6 to 8 hours.
  • Remove the chicken and shred. Mix the chicken back into the crock pot mixture.
  • Mix in the cooked rice, cumin, garlic salt and onion salt.
  • Use half of the mixture to fill 8 of the burrito tortillas. Allow the other half to cool.
  • Place the 8-ish 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 under the broiler on the middle rack until the cheese is nice and melted.
  • Enjoy!
  • *With the remaining cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal. You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal if you would like.
  • **To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6 to complete.
  • Note: The Prep Time (20 minutes) is about 5 dumping stuff into the crock pot, then about 15 rolling up the burritos. The Cooking Time is roughly 6.5 crock pot hours and 10-15 broiler minutes.
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