Place the boneless skinless chicken into the bottom of a 6 quart crock pot. Add the canned pintos beans, salsa, and canned chiles to the crock pot. Sprinkle the chicken taco seasoning over the ingredients in the crock pot.
Use a spoon or tongs to toss the chicken with the other ingredients in the crock pot. Place the lid on the crock pot and cook on low for 4 to 5 hours or high for 2.5 hours or until the chicken is cooked to an internal temperature of 165 F.
When the chicken is completly cooked, use two forks to shred the chicken and mix to combine with the other ingredients. Divide the burrito filling between 8 warm flour tortillas, sprinkle about 2 tablespoons of shredded cheese over the burrito filling and roll the tortillas up.