Ingredients
750 g boneless chicken breast
280 g can crushed pineapple, drained
428 g can black beans, rinsed & drained
1 tsp SIDS CRAZY SALT
1 cup salsa
5-6 burrito sized flour tortillas
280 g can green enchilada sauce
1 cup shredded cheddar
1 cup cooked rice
Directions
Place the chicken, pineapple, beans, SIDS CRAZY SALT and salsa in a 4 lt size zip-loc freezer bag. Zip close, shake gently then place in freezer. When ready to use, thaw in fridge for 24 hours. Empty contents into crock-pot and cook on LOW for 6-8 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 pan and pour 1 can of the enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the griller on the middle rack until the cheese is nice and melted, about 5 minutes.
