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Chimichanga Bowls

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Ingredients

  • 2 (8.8-oz) pouches microwavable Spanish style rice
  • 1 (16-oz) carton refrigerated white cheese dip
  • 2 (16-oz) cans refried beans
  • 3 cups shredded rotisserie chicken
  • 2 (8-oz) containers guacamole
  • 1 (8-oz) pkg shredded Colby Jack cheese
  • 1 (11-oz) bag tortilla chips 

Instructions

  1. Heat rice and cheese dip according to package directions. Heat beans in a microwave-safe bowl at HIGH until thoroughly heated.
  2. Divide chicken, rice, guacamole, beans, and cheese among 6 bowls. Drizzle cheese dip over bowls. Serve with chips.

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