Pineapple Chicken Burritos

1. 1

   1.Place the chicken (may be fresh or frozen), 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.

2. 2

   2.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.

3. 3

   3.Mix in the cooked rice.

4. 4

   4.Fill 5-6 of the burrito tortillas. Place in in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos.

5. 5

   5.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.

* Per serving · 4 servings · Values may vary.

No additional tips available.