Chicken Burritos With Pineapple Salsa Recipes
PINEAPPLE CHICKEN BURRITOS
Not too heavy, these "Hawaiian"-like burritos are a real family pleaser. They are full of chicken, corn, black beans, and yes, pineapple. There is just a touch of cheese over the top. The chicken cooks easily in the crock pot which makes assembly and just heating through super easy. This recipe makes a double-batch, so some can be frozen for a later time. I usually get about 16 - 18 burritos, for you this may vary according to your stuffing and rolling capabilities.
Provided by caro.taylor1
Categories One Dish Meal
Time 7h20m
Yield 16-18 burritos, 16-18 serving(s)
Number Of Ingredients 11
Steps:
- 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.
PINEAPPLE CHICKEN BURRITOS
This sounds like a wonderful tropical version of classic chicken burrito. I found this at Real MOM Kitchen posted by Laura. This recipe makes a lot and has freezing tips for OMC. As we are currently in the middle of playing spring PAC have not gotten a chance to make so the times are estimates.
Provided by Debbwl
Categories Chicken
Time 7h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6-8 hours.
- Remove the chicken and shred. Mix the chicken back into the pineapple/bean mixture.
- Mix the cumin, garlic, onion, salt and pepper into the rice and add to the chicken bean mixture.
- Pre-heat oven to 375°F.
- Use half the mixture to fill 5-6 of the burrito size tortillas. Allow the other half of the mixture to cool for freezing.
- Place the 5-6 made up 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 in middle rack of oven and bake until the cheese is nicely melted.
- Enjoy!
- TIP: Place the remaining cooled filling mixture in a gallon sized freezer bag and freeze for another meal. Then place remaining Tortillas and shredded cheese in separate freezer bags for freezing.
- To use thaw all three bags. Then follow steps 4-7.
PINEAPPLE SALSA CHICKEN
Make and share this Pineapple Salsa Chicken recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 7h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place the thawed chicken breasts in the crockpot and add the rest of the ingredients.
- Cook on low for 6 to 8 hours.
- Serve with warm tortillas and some rice.
- I usually do six, so the we have the leftovers.
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CHICKEN BURRITOS WITH PINEAPPLE SALSA RECIPE - PILLSBURY.COM
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Cuisine MexicanCategory EntreeServings 4Total Time 35 mins
- In medium bowl, combine chicken strips and chili powder; toss to coat evenly. Heat oil in large skillet over medium heat until hot. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Add refried beans; cook 2 minutes or until mixture is hot, stirring frequently.
- Spoon about 1/3 cup chicken mixture onto each tortilla. Top each with 2 tablespoons lettuce and 2 tablespoons tomato. Fold bottom of tortilla up over filling; fold sides in towards center, overlapping. Fold down top. Serve with pineapple salsa.
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