Oven Baked Chicken & Veg Chimichangas Recipe

Name: Oven Baked Chicken & Veg Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 large carrots, thinly sliced; 1 garlic clove, minced; 2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder); 3/4 teaspoon ground cumin; 3/4 teaspoon dry oregano leaves; 1 large zucchini, diced; 1 red bell pepper, chopped; 1 cup corn kernel, fresh or frozen thawed; 1 lb cooked chicken, chopped; 1 cup salsa, your choice of flavour & heat; 1 1/2 cups shredded monterey jack cheese (I used cheddar cheese); 8 large flour tortillas; olive oil flavored cooking spray

Servings: persons

1 large onion, chopped
2 large carrots, thinly sliced
1 garlic clove, minced
2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder)
3/4 teaspoon ground cumin
3/4 teaspoon dry oregano leaves
1 large zucchini, diced
1 red bell pepper, chopped
1 cup corn kernel, fresh or frozen thawed
1 lb cooked chicken, chopped
1 cup salsa, your choice of flavour & heat
1 1/2 cups shredded monterey jack cheese (I used cheddar cheese)
8 large flour tortillas
olive oil flavored cooking spray

1
Spray a large non-stick skillet with olive oil spray & heat over medium high heat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano. Cook, stirring, until onion is soft (about 10 minutes)
2
Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
3
Add chicken, salsa and cheese, cook for 2 minutes.
4
To assemble each chimichanga, spoon filling down centre of each tortilla. To enclose, lap ends over filling, then fold sides to centre to make a packet.
5
Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
6
Bake in a 500 degree oven until golden (8 to 10 minutes).
7
We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.

1223

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, chopped, 2 large carrots, thinly sliced, 1 garlic clove, minced, 2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder), and more.

Yes, Oven Baked Chicken & Veg Chimichangas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Baked Chicken & Veg Chimichangas

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