BAKED CHIMICHANGA SALAD
I frequently prepare a large pork roast so I can have leftovers for these chicmichangas. My family prefers this salad version to the deep-fried variety.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 31
Steps:
- In a large bowl, combine all salsa ingredients; cover and chill for at least 2 hours. , In another large bowl, mash the avocados. Add remaining guacamole ingredients. Cover with plastic wrap touching surface of guacamole; chill. , For filling, in a large skillet, saute vegetables and seasonings in 2 tablespoons oil until vegetables are tender. Add pork and water; reduce heat to low and cook until water is absorbed and mixture is heated through. , Heat tortillas according to package directions. Place about 1/4 cup filling in center of each tortilla. Fold ends and sides over filling and roll up. Place, seam side down, on a lightly greased baking sheet. Brush each chimichanga with remaining oil. , Bake at 450° for 5 minutes or until crisp and lightly browned. To serve, arrange lettuce on 10 individual plates. Top each with two hot chimichangas. Sprinkle with olives and cheese. Serve with salsa, guacamole and sour cream.
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gulab shah shangla
[email protected]I'm not sure how this recipe got so many good reviews. It was bland and tasteless.
Bossmoney Boss
[email protected]This salad is so delicious and refreshing. It's the perfect meal for a hot summer day.
Bakharjakhar
[email protected]I'm not a fan of chicken, so I used tofu instead. It was still really good!
Yousaf Sheeaz
[email protected]This salad is a great way to use up leftover chicken. It's also really easy to make and it's always a hit with my family.
MD Rasedul Islam
[email protected]I loved the crispy wonton shells in this salad. They added a nice crunch and texture.
precious wilson
[email protected]This salad is so versatile. I've made it with different types of beans, corn, and salsa, and it's always delicious.
Jessie Kellie
[email protected]I'm not sure what I did wrong, but my salad turned out really oily. I think I added too much dressing.
Dana Mayeaux
[email protected]This salad was a bit too bland for my taste. I added some extra spices and it was much better.
qudsia nawaz
[email protected]I'm not a big fan of salads, but this one was surprisingly good. I'll definitely be making it again soon.
Palesa Mogopa
[email protected]This is the perfect salad for a summer party. It's light and refreshing, and it's always a hit with my guests.
Maher Suwaidan
[email protected]I loved the combination of flavors in this salad. The sweet and sour dressing really brings everything together.
GAMING WITH ARIB
[email protected]This salad is so easy to make and it's a great way to use up leftover chicken.
Adesuwa Lamb
[email protected]I'm not a fan of wonton shells, so I used tortilla chips instead. It was still really good!
Dubai ma Nepali
[email protected]This salad is a bit too spicy for my taste, but I still enjoyed it. I'll probably make it again with less cayenne pepper next time.
Ayomide Bola
[email protected]I'm not sure what I did wrong, but my salad didn't turn out as good as everyone else's. The chicken was dry and the vegetables were mushy.
farwa murtaza
[email protected]This salad is so versatile. I've made it with different types of chicken, vegetables, and dressings, and it's always delicious.
Eddy Cheune
[email protected]I followed the recipe exactly and it turned out perfect. The chicken was tender and juicy, and the vegetables were cooked to perfection.
starloljk 3
[email protected]This is my new favorite salad recipe! It's so easy to make and it's always a crowd-pleaser.
Smaragda dimitriadi
[email protected]I'm not a huge fan of salads, but this one was really good. The dressing was light and flavorful, and the wonton shells added a nice crunch.
Keiosha Brice
[email protected]This salad was a hit at my last potluck! The flavors were amazing and everyone loved the crispy wonton shells. I will definitely be making this again.