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 with the rest of the ingredients.
Mix in the cooked rice.
Use half of the mixture to fill 5-6 of the burrito tortillas. Allow the other half of the mixture to cool.
Place the 5-6 burritos in a 9×13 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 remain 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, but I don’t do this because I always have tortillas and cheese in my fridge. To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6.
Note: next time I’m going to try to add 1 tsp cumin, ½ garlic salt, and ½ tsp onion salt in step 3.