Pineapple Chicken Burritos

I spotted this recipe on a food blog that I really like called Real Mom Kitchen. We love eating Mexican food and I knew I wanted to try this recipe. It turned out really good! Even my 4 year-old devoured his burrito! I love the rice and beans in this recipe. I couldn't really taste the pineapple much but it helped to make the burritos really moist. What a great dinner! It made a lot so we are going to eat leftovers tomorrow night.

Pineapple Chicken Burritos
Source: Real Mom Kitchen

3 chicken breasts
1 (10 oz) can crushed pineapple
1 (15 oz) can black beans, rinsed and drained
1 c. medium salsa (needs to be medium or it will be too bland)
1 1/2 c. cooked rice
1/2 t. cumin
1/4 t. garlic salt
1/4 t. onion salt
6-8 burrito sized flour tortillas
1 (10 oz) can green enchilada sauce
1 c. shredded cheddar/monterry jack blend

Place the chicken in the crock pot and top with the pineapple, beans, and salsa. 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, cumin, garlic salt, and onion salt.

Use the mixture to fill the burrito tortillas. Place the 6-8 burritos in a 9×13 pan. Pour the green enchilada sauce over the burritos. Top with 1 cup of shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. Enjoy.