Pineapple Chicken Burritos

Difficulty: Easy

Ingredients

3 fresh or frozen chicken breasts

1/2 (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

Directions

Place the chicken, 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. 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. Mix in the cooked rice. 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. 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.