Oven Baked Chicken & Veg Chimichangas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
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 Mexican Rice.
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