Pineapple Chicken Burritos |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 12 |
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This sounds like a wonderful tropical version of classic chicken burrito. 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. Ingredients:
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 |
Directions:
1. Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6-8 hours.
2. Remove the chicken and shred. Mix the chicken back into the pineapple/bean mixture.
3. Mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture.
4. Pre-heat oven to 375°F.
5. Use half the mixture to fill 5-6 of the burrito size tortillas. Allow the other half of the mixture to cool for freezing.
6. Place the 5-6 made up burritos in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos.
7. Top with 1 cup of the shredded cheese and place in middle rack of oven and bake until the cheese is nicely melted.
8. Enjoy!
9. 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.
10. To use thaw all three bags. Then follow steps 4-7.
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