PINEAPPLE CHICKEN BURRITOS
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
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.
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