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7
8
PREP TIME
15 min
COOK TIME
12 min
SKILL LEVEL
EASY
SERVINGS
4
TOTAL TIME
30 min
BAKED CHICKEN CHIMICHANGAS
Small in size but big in flavor, these make a great appetizer,
so go ahead and double or triple the recipe, cooking the
chimichangas in batches.
1. In a microwave-safe bowl, toss the chicken, beans, and salsa
with the taco seasoning. Microwave until heated through,
about 1 minute on high power.
2. Divide the chicken and bean mixture evenly among the
tortillas, placing it toward the bottom half of each tortilla and
leaving some room on the sides. Top with the cheese.
3. Fold in the sides of the tortilla leaving some of the filling
peeking out. While keeping the sides folded in, roll up the
tortilla starting from the bottom.
4. Brush all over with the melted butter, then place all four,
seam side down, on the conveyer belt at its start.
5. Set the Food Mover™ to DIY at 400˚F for 12 minutes.
6. Cook until golden brown and crisp.
7. Serve immediately with additional salsa, sour cream, and
guacamole.
• 1 cup shredded cooked
chicken (store-bought
rotisserie works well)
• ½ cup canned refried beans
• ¼ cup mild salsa, plus more
for serving
• 1 Tbsp taco seasoning
• 4 6-inch flour tortillas
• ½ cup shredded Mexican
cheese
• 1 Tbsp unsalted butter,
melted
• Sour cream, for serving
• Guacamole, for serving
INGREDIENTS
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