Ingredientes para Pineapple Chicken Burritos
- Chicken Breasts
- Crushed Pineapple
- Black Beans
- 1 cup your favorite salsa
- Cooked Rice
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- Flour Tortillas
- 1 (10 oz) can green enchilada sauce
- Cheddar Cheese
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Cómo preparar Pineapple Chicken Burritos
- Place chicken breasts in your slow cooker.
- Pour in the undrained crushed pineapple, black beans, corn, and salsa.
- Cook on low for 6-8 hours, or until chicken is cooked through and easily shreds.
- Remove chicken from the slow cooker and shred using two forks.
- Return shredded chicken to the slow cooker. Stir in the cooked rice, cumin, garlic salt, and onion salt.
- Use approximately half of the chicken mixture to fill 8-9 burrito tortillas. Set aside.
- Allow the remaining chicken mixture to cool completely before freezing (see step 12).
- Place filled burritos in a greased 9x13 inch baking dish.
- Pour the green enchilada sauce evenly over the burritos.
- Top with shredded cheese.
- Broil in the preheated oven's middle rack for 10-15 minutes, or until cheese is melted and bubbly.
- To freeze remaining filling: Place cooled filling in a freezer-safe gallon bag, pressing out excess air. Freeze for up to 3 months. Freeze remaining tortillas and cheese separately if desired.
- To use frozen meal: Thaw filling completely. Reheat filling mixture, then follow steps 6-11 for assembly and baking.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
35g
Fat
25g
Carbs
14g
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Weeknight Course Main Ingredient Cuisine Preparation Occasion For Large Groups Healthy Main Dish Poultry Mexican Oven Easy Kid Friendly Broil Chicken Crock Pot Slow Cooker Freezer Dietary One Dish Meal Low Cholesterol Oamc Freezer Make Ahead Healthy 2 Low In Something Meat Chicken Breasts Equipment Number Of Servings
