OVEN BAKED CHICKEN & VEG CHIMICHANGAS

Oven Baked Chicken & Veg Chimichangas image

I don't fry food, especially deep fry, but wanted to try cooking chimichangas recently. With leftover barbequed chicken in the fridge, I searched for inspiration & found it it my Sunset Mexican Cook Book. I combined their Oven-Fried Chimichanga & Vegetable Burrito recipes & we loved the result.

Provided by Heydarl

Categories Chicken

Time 40m

Yield 8 chimichangas, 4 serving(s)

Number Of Ingredients 14

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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

Steps:

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)
Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
Add chicken, salsa and cheese, cook for 2 minutes.
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.
Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
Bake in a 500 degree oven until golden (8 to 10 minutes).
We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.

Nutrition Facts : Calories 1210, Fat 39.6, SaturatedFat 14.7, Cholesterol 122.8, Sodium 2215.8, Carbohydrate 151.3, Fiber 13.9, Sugar 13.3, Protein 63.5