Best Chicken Burritos With Pineapple Salsa Recipes

Pineapple Chicken Burritos image

Provided by caro.taylor1

Time 7h20m

Yield 16-18 burritos, 16-18 serving(s)

Number Of Ingredients 11

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)

Steps:

Place the chicken in the crock pot and top with the pineapple, beans and salsa. Cook on low for 6 to 8 hours.
Remove the chicken and shred. Mix the chicken back into the crock pot mixture.
Mix in the cooked rice, cumin, garlic salt and onion salt.
Use half of the mixture to fill 8 of the burrito tortillas. Allow the other half to cool.
Place the 8-ish 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 under the broiler on the middle rack until the cheese is nice and melted.
Enjoy!
*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.
**To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6 to complete.
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.

Pineapple Chicken Burritos image

Provided by Debbwl

Categories Chicken

Time 7h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

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

Steps:

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.