Pineapple Chicken Burritos

Here is another variation of a recipe I have shared before for easy crock pot southwestern chicken nachos.  There have been two other variations I have tried and shared-  crock pot creamy southwestern nachos and mango chicken over coconut rice.  I saw a recipe for pineapple chicken recipe over at Mel’s Kitchen Cafe and modified it into a recipe for pineapple chicken burritos.  I also tried it on nachos without the rice and it also is yummy that way.

Next time,  I do think I’ll add a little cumin along with some garlic salt and onion salt to the mixture before placing it in the burritos.  It was in need of a little more flavor when it was in the burrito with the rice.  The pineapple did add a nice addition of sweetness to the dish.  This recipe also makes a ton so I made it to make two meals.  One to eat and one to freeze.  Got to love that!  I also made the pineapple chicken burritos enchilada style because that is the way my family likes to eat them, but you could easily skip that if you want to.  I love to use black beans.  They are a great source of fiber.  There are 7 grams in a serving of black beans.

 

Pineapple Chicken Burritos

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Ingredients

Scale 1x2x3x

• 6 fresh or frozen chicken breasts
• 1 (20-ounce) can crushed pineapple, drained
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 cups medium salsa (needs to be medium or it will be too bland)
• 2–3 cups cooked rice
• 10–12 burrito sized flour tortillas
• 2 (10 oz) cans green enchilada sauce
• 2 cups shredded cheddar/monterry jack blend

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Instructions

1. Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
2. Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
3. Mix in the cooked rice.
4. Use half of the mixture to fill 5-6 of the burrito tortillas. Allow the other half of the mixture to cool.
5. Place the 5-6 burritos in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
6. 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.
7. With the remain 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, but I don’t do this because I always have tortillas and cheese in my fridge. To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6.

Notes

Note: next time I’m going to try to add 1 tsp cumin, 1/2 garlic salt, and 1/2 tsp onion salt in step 3.

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