Pineapple Chicken Burritos - Large Batch Recipe

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 510.2
  • Total Fat: 16.9 g
  • Cholesterol: 79.0 mg
  • Sodium: 1,226.6 mg
  • Total Carbs: 56.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 34.1 g

View full nutritional breakdown of Pineapple Chicken Burritos - Large Batch Recipe calories by ingredient
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Introduction

This is a meal that goes 2-3 times in 1 batch, depending on your family size. Cook up, then freeze the rest to defrost and bake later. This is a meal that goes 2-3 times in 1 batch, depending on your family size. Cook up, then freeze the rest to defrost and bake later.
Number of Servings: 18

Ingredients

    6 Chicken Breasts
    1 (20-oz) Can Crushed Pineapple, drained
    2 (15-oz) Cans Black Beans, rinsed & drained
    2 Cups Medium Salsa (needs to be med. or too bland)
    3 Cups Cooked Rice
    16 Burrito Sized Flour Tortillas
    3 (10-oz) Cans Green Enchilada Sauce
    3 Cups Shredded Mexican Cheese Blend

Tips

This recipe can easily be divided into for smaller portions. I'm busy and love to prep once for 2-3 meals (that go in the freezer for later).


Directions

1. Place the chicken in the crock pot and top with the pineapple, beans and salsa. Cook on low for 6-8 hours, or on high 4 hours.

2. Remove the chicken and shred. Mix the chicken back into the crock pot with the pineapple/bean and salsa mix.

3. Mix in the cooked rice. Optional to add about 1 tsp cumin, 1 tsp garlic salt, and 1 tsp minced onion.

4. Use 1/3 of the mixture to fill 6 tortillas, folding and rolling as a burrito and placing into a 9x13 pan. Allow the rest of the mix to cool.

5. Pour 1 can enchilada sauce over the burritos in the pan.

6. Top with 1 cup of the shredded cheese and place under the broiler on the middle rack of the oven until the cheese is nice and melted.

7. With remaining cooled filling mixture, place into 2 gallon sized freezer bags and freeze for 2 more meals. You can also place the remaining tortillas and shredded cheese in separate freezer bags (measured out) to freeze along with the mixture for the future meals.

8. To use the frozen meal, thaw the filling (and possibly tortillas and cheese, if you froze them), and heat the filling mixture. Then follow steps 4 - 6 above to cook.

Serving Size: Makes 16 Burritos

Number of Servings: 18

Recipe submitted by SparkPeople user TRIXIECAT6.

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