This recipe makes enough enchiladas to feed a family of 6, or you can freeze some for later!
|2 lbs||skinless, boneless chicken breast|
|1 can||crushed pineapple|
|1 can||drained black beans|
|1.5 cups||salsa, divided|
|1 cup||shredded cheddar cheese|
|3/4 cup||cooked rice (measured after cooking)|
|8||whole wheat wraps|
Combine chicken, pineapple, half of the salsa, and beans in a crockpot.
Cook on low for 8 hours. Remove and shred the chicken, returning to crock pot with cooked rice for another 30 minutes.
Pre-heat the broiler to high and spray a 9X13 pan with non-stick cooking spray.
Divide the shredded chicken mixture evenly among the 8 wraps. Wrap tightly, and place in the pan.
Cover with remaining salsa and cheese.
Broil for 6 or 7 minutes, until cheese is bubbling.
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