Pineapple Chicken Burritos

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 place the chicken in the crock pot and top with the pineapple, beans, and salsa. cook on low for 6-8 hours.
• 2 remove the chicken and shred. mix the chicken back into the pineapple/bean mixture.
• 3 mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture.
• 4 pre-heat oven to 375°f.
• 5 use half the mixture to fill 5-6 of the burrito size tortillas. allow the other half of the mixture to cool for freezing.
• 6 place the 5-6 made up burritos in a 9x13 pan. pour 1 can of the green enchilada sauce over the burritos.
• 7 top with 1 cup of the shredded cheese and place in middle rack of oven and bake until the cheese is nicely melted.
• 8 enjoy!
• 9 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.
• 10 to use thaw all three bags. then follow steps 4-7.