Ingredients
-
1
-
2
-
1
-
2 1/2
-
3/4
-
3/4
-
1
-
1
-
1
-
1
-
1
-
1 1/2
-
8
-
-
Directions
Oven Baked Chicken & Veg Chimichangas, 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 , These are so Yummy! I have been on a huge vegetable kick I saw this and was so excited My husband was a little unsure when I told him what all was in it but in the end he loved it as well I sometimes will saute the bell peppers with a small amount of olive oil and spoonful of sugar yum I change the vegetable up depending on what we have in the house
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Steps
|
1
Done
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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
Done
|
Stir in Zucchini, Bell Pepper and Corn, Cooking Until Zucchini Is Tender-Crisp (7 to 8 More Minutes). |
|
3
Done
|
Add Chicken, Salsa and Cheese, Cook For 2 Minutes. |
|
4
Done
|
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
Done
|
Place Chimichangas, Seam Sides Down, in a 9 by 13 Inch Baking Pan. |
|
6
Done
|
Bake in a 500 Degree Oven Until Golden (8 to 10 Minutes). |
|
7
Done
|
We Had These Accompanied by Guacamole, Sour Cream, Pickled Jalapenos and Pot Scrubber's Wonderful Recipe #117892. |
