Pineapple Chicken Burritos

By Stefficee

Ingredients

• 1 1/2 lbs boneless chicken breast
• 1/2 (20-ounce) can crushed pineapple, drained
• 1 (15-ounce) cans black beans, rinsed and drained
• 1 cups medium salsa
• 5-6 burrito sized flour tortillas
• 1 (10 oz) cans green enchilada sauce
• 1 cups shredded cheddar/monterey jack blend
• 1 cup cooked rice

Details

Adapted from mommysfabulousfinds.com

Preparation

Step 1

Place the chicken, pineapple, beans, and salsa in a gallon size ziplog freezer bag. Zip close and place in freezer. When ready to use thaw in fridge for 24 hours. Empty contents into crock-pot and cook on low for 6 to 8 hours.
Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 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. About 5 minutes.