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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, 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