Pineapple Chicken Burritos - cooking recipe

Ingredients

6 chicken breasts (fresh or frozen)
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black beans, rinsed and drained
2 cups salsa, medium (needs to be medium or it will be too bland)
3 cups cooked rice
1 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
16 flour tortillas, burrito-sized (I use 8-inch)
2 (10 ounce) cans green enchilada sauce
2 cups cheddar cheese, shredded (okay to sub monterey jack, or even a Mexican blend)

Preparation

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 mixture.
Mix in the cooked rice, cumin, garlic salt and onion salt.
Use half of the mixture to fill 8 of the burrito tortillas. Allow the other half to cool.
Place the 8-ish burritos in a 9x13 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.
Enjoy!
*With the remaining cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal. You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal if you would like.
**To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6 to complete.
Note: The Prep Time (20 minutes) is about 5 dumping stuff into the crock pot, then about 15 rolling up the burritos. The Cooking Time is roughly 6.5 crock pot hours and 10-15 broiler minutes.