Chicken Bean & Cheese Crockpot Freezer Burritos

• 2 cups Chicken breast (use pork, turkey, beef)

• 2 cupsChicken broth

• 1 (15 oz) can Diced tomatoes with green chilies

• 1 (15 oz) can Pinto beans

• 1 (15 oz) can Refried beans

• 1 Shredded cheese

• 1 (7 oz) can Salsa verde

• 12 Tortillas - gluten free or corn can be used

Place the chicken and chicken broth in a crockpot. Cover and cook on high for 4 hours or on low for 8 hours. Remove chicken from crockpot and shred with 2 forks. Discard the liquid from the crockpot. Drain and rinse pinto beans. Put the chicken back into the crockpot along with the rest of the ingredients (everything except for the tortillas) and mix everything together. Cover and turn heat to high, allowing the ingredients to warm together for about 5 minutes. Turn crockpot heat off.

3. Warm tortillas on a plate for 45-60 seconds (this makes them easier to roll). To make burritos, add about 3/4 cup of the crockpot mixture to the middle of a tortilla. Start by folding in the sides of tortilla around the filling. Continue by rolling one end around the filling, rolling until burrito is tightly closed.

4. Store in a ziplock bag or tupperware in the fridge for up to a week. You could also wrap each burrito in a paper towel or plastic wrap if you plan to take them with you on-the-go.

5. If you are freezing burritos, allow burritos to come to room temperature before freezing and wrapping. Then place burritos in a large freezer bag.

To thaw: Wrap burrito in a paper towel and heat in increments of 30 seconds, flipping each time, until heated through (about 2 minutes total).

6. To enjoy Immediately, (if you don't want to freeze them), I recommend heating the burritos in a skillet heated over medium high heat, browning them lightly on each side, (or you could just eat them as is!) Serve with salsa or taco sauce for dipping if desired!

Makes 12 burritos