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Crispy Baked Chicken Chimichangas paired with a Fresh Tex-Mex Salad make for a satisfying, flavorful meal that’s both hearty and refreshing. These golden, oven-baked chimichangas deliver all the crunch you crave without the hassle of frying, while the vibrant salad adds a burst of freshness to round out the dish. It’s the perfect combination for a weeknight dinner or a casual gathering with friends.

This easy, crowd-pleasing meal offers all the satisfaction of the fried version but in a healthier, baked option. With the start of the year often comes a focus on eating better, and this dish fits right in. It’s packed with vibrant colors, varied textures, and bold flavors to keep your meals both wholesome and exciting.
Helpful Tips
- Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken for the chimichanga filling. It’s a flavorful shortcut that speeds up the prep process.
- Prevent sogginess: Brush the tortillas lightly with oil before baking to ensure they crisp up beautifully in the oven.
- Use fresh lime juice for the salad: Freshly squeezed lime juice makes all the difference, adding bright, zesty flavor to the Tex Mex Salad.
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Crispy Baked Chicken Chimichangas & Fresh Tex Mex Salad
Ingredients
For the chimichangas:
- 2 cups (108 g) chicken cooked and shredded
- 1 cup (113 g) Monterey Jack cheese shredded
- 1 cup (113 g) cheddar cheese shredded
- 1/2 cup (118 ml) salsa
- 4 ounce (113 g) can diced green chilies
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1/2 teaspoon (1.5 g) garlic powder
- Salt and pepper to taste
- 4 flour tortillas burrito size
- Cooking spray
- Sour cream, guacamole, and salsa Toppings
For the salad:
- 2-3 slices small red onion
- 1/4 cup (59 ml) white wine vinegar
- 1/2 teaspoon (2 g) sugar
- 1/2 teaspoon (3 g) sea salt
- 1 head romaine lettuce cut into bite-sized pieces
- 15 cherry tomatoes quartered
- 1 cup (154 g) corn drained & rinsed
- 1 cup (172 g) black beans drained & rinsed
- 4 mini sweet peppers thinly sliced
- 1/2 ripe avocado diced
- Additional toppings: cilantro cotija cheese, tortilla strips
For the dressing:
- 1/4 cup (59.15 ml) salsa
- 1/4 cup (58 g) sour cream
- 1 teaspoon (0.1 g) taco seasoning
- 2 teaspoons (10 ml) lime juice
Instructions
For the chimichangas:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, diced green chilies, ground cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Mix until well combined.
- Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, until soft and pliable.
- Spoon some of the chicken mixture onto the center of a tortilla.. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the tortilla up to form a tight cylinder. Place each rolled tortilla seam-side down on the baking sheet. Spray each with cooking spray to help crisp the exterior. Bake for 20-25 minutes.
- Serve the chimichangas hot, topped with your desired toppings.
For the salad:
- Pack the onion slices into a jar. Combine the vinegar, sugar and salt in a small saucepan and heat until fully dissolved. Pour over the onions and refrigerate for at least 20 minutes, longer is better.
- Top lettuce with the pickled onions, tomatoes, corn, beans, peppers, avocado and any additional salad toppings you like.
- Add all dressing ingredients to a small jar. Shake to combine
Video
Nutrition

Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.