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Pineapple Chicken Burritos

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Ingredients

  • 3 fresh or frozen chicken breasts
  • 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

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.

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