Pineapple Chicken Burritos

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• 6 chicken breasts (fresh or frozen)
• 1 (20 ounce) can crushed pineapple, drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 cups salsa, medium (needs to be medium or it will be too bland)
• 3 cups cooked rice
• 1 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 16 flour tortillas, burrito-sized (i use 8-inch)
• 2 (10 ounce) cans green enchilada sauce
• 2 cups cheddar cheese, shredded (okay to sub monterey jack, or even a mexican blend)

Recipe

• 1 place the chicken in the crock pot and top with the pineapple, beans and salsa. cook on low for 6 to 8 hours.
• 2 remove the chicken and shred. mix the chicken back into the crock pot mixture.
• 3 mix in the cooked rice, cumin, garlic salt and onion salt.
• 4 use half of the mixture to fill 8 of the burrito tortillas. allow the other half to cool.
• 5 place the 8-ish burritos in a 9x13 pan. pour 1 can of the green enchilada sauce over the burritos.
• 6 top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted.
• 7 enjoy!
• 8 *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.
• 9 **to use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. then follow steps 4-6 to complete.
• 10 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.