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Tex Mex Salad
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Crispy Baked Chicken Chimichangas & Fresh Tex Mex Salad

Crispy Baked Chicken Chimichangas paired with a Fresh Tex-Mex Salad make for a satisfying, flavorful meal that’s both hearty and refreshing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Cheese, Chicken, salad
Servings: 4 Servings
Calories: 588kcal
Author: Angela Morris

Ingredients

For the chimichangas:

  • 2 cups chicken cooked and shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/2 cup salsa
  • 4 ounce can diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon 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 white wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1 head romaine lettuce cut into bite-sized pieces
  • 15 cherry tomatoes quartered
  • 1 cup corn drained & rinsed
  • 1 cup 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 salsa
  • 1/4 cup sour cream
  • 1 teaspoon taco seasoning
  • 2 teaspoons lime juice
US Customary - Metric

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

Calories: 588kcal | Carbohydrates: 49g | Protein: 29g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1327mg | Potassium: 893mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2959IU | Vitamin C: 62mg | Calcium: 522mg | Iron: 4mg