Pineapple Chicken Burritos

Recipe by Debbwl
READY IN: 7hrs 30mins
SERVES: 10-12




  • 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.