Recipe by Heydarl
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.
Top Review by christensenshelley
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.
- 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 See How It's Made
- 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.