6-8 boneless, skinless chicken breasts
1 (20 ounce) can crushed pineapple, drained
2 (15 ounces each) cans black beans, rinsed and drained
2 cups medium salsa (I used salsa fresca.)
1 teaspoon oregano
1 teaspoon cumin, ground
1 teaspoon garlic powder
2-3 cups cooked rice
10 -12 burrito sized flour tortillas
1 (approximately 30 ounces) can green enchilada sauce
2 cups Mexican cheese blend, shredded
1. Place chicken, pineapple, beans and salsa in slow cooker. Cover and cook on LOW 6 to 8 hours.
2. Remove chicken and shred. Mix shredded chicken back into slow cooker. Stir in oregano, cumin, garlic powder, and cooked rice.
3. Heat broiler.
4. Spray 2 13 by 9-inch baking dishes with cooking spray. Split chicken mixture between burrito shells. Roll tortillas, folding in sides, to form burritos. Place burritos in baking dishes. Pour enchilada sauce evenly over each dish of burritos. Top with cheese and broil until cheese has melted.
This recipe is from Real Mom Kitchen. I love pineapple which is why this recipe appealed to me. We all enjoyed it and the guys both agree that the leftovers the second day were even better than dinner the first night. This seems to be a common trend with slow cooker meals.
We were, however, all disappointed by the lack of pineapple flavor in the dish. Next time, I believe I’d add the pineapple in step 2 instead of in step 1 to keep the pineapple from breaking down too much during the cooking. I might also use smaller tortillas and make the dish more like enchiladas instead of burritos. This is a delicious dish, it could just use a little bit of tweaking the next time I make it. There will definitely be a next time!
If you don't want to make two pans of burritos all at once, you can easily freeze half the filling for a future meal.