Oven Baked Chicken & Veg Chimichangas

Total Time
Prep 10 mins
Cook 30 mins

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 Nutrition


  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.


Most Helpful

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.

christensenshelley February 03, 2011

This is different from other chimichangas as it had so much veggies. No complaints as they're very good. I even like the corn in it. As suggested, served it with Recipe #123915, sour cream and jalapenos. Delicious dinner! Thanks! Made for ZWT5. Zaar Chow Hounds.

Pneuma May 24, 2009

Wow. I was really expecting this to be a little heathy tasting for me with all those vegetables, but I was trying to git rid of a zucchini and a red pepper. As is turned out it's incredibly delicious! I wouldn't change a thing, and I ALWAYS change something! Thanks for sharing this keeper.

Chef# 616082 April 12, 2008

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