PINEAPPLE CHICKEN BURRITOS

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Pineapple Chicken Burritos image

This sounds like a wonderful tropical version of classic chicken burrito. I found this at Real MOM Kitchen posted by Laura. This recipe makes a lot and has freezing tips for OMC. As we are currently in the middle of playing spring PAC have not gotten a chance to make so the times are estimates.

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.

*** Explore more Pineapple Chicken Burritos Recipes »

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