Ingredients
3 chicken breasts
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/monterry jack blend
1 cup cooked rice
Preparation
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.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.Mix in the cooked rice. 4.Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos. 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.
