Baked Chicken and Vegetable Chimichangas are delicious way to mix up Mexican night in your home! Delicious chicken, fresh vegetables, and lots of cheese get rolled up and then baked until crisp! YUM!
Baked Chicken and Vegetable Chimichangas are good, so good guys. I love to order chimichangas whenever we go to our favorite Mexican restaurant. There is just something about it, the seasoned chicken, crisp tortilla, and delicious queso topping, it is so simple but all works so well together. I have been wanting to try an at home version, and I think I hit it out of the park (if I do say so myself 🙂 with this easy chicken and vegetable version.
While I love Mexican food, it is usually light on the veggies. Well, unless you count guac as a veggie, it’s green so it counts, right!? I solved that problem by stuffing the veggies right into the chimichanga with the meat and cheese! I used the vegetables I had on hand, but you could definitely substitute whatever you like. This is a great clean out the fridge meal.
A fried chimichanga is so good, but I have to say, these baked ones are nearly as crispy as the fried variety. The trick is to spray them with cooking spray first before baking, and the shells crisp up so nicely! You won’t miss the fried variety at all!
These Chicken and Vegetable Chimichangas combine all of my favorite things in one meal. Mexican flavors, check. Cheesy chicken, check. Fresh vegetables, check. You will definitely love this easy but impressive Mexican recipe!
Baked Chicken and Vegetable Chimichangas
Baked Chicken and Vegetable Chimichangas are a healthified version of a restaurant classic! Cheesy chicken and vegetables are tucked up in a tortilla and baked until crispy!
- 8 medium-sized flour tortillas
- 1 1/2 cups shredded chicken
- 1 cup zucchini diced
- 1 cup corn
- 2 banana peppers diced
- 2 roma tomatoes diced
- 1/3 cup salsa
- 2 tbsp cumin
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 cups shredded cheese
Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
In a large skillet, add zucchini and banana peppers. Cook for 5 minutes, or until softened. Add chicken, corn, and tomatoes to the pan and cook for 3-5 minutes, or until heated through. Add the seasonings and the salsa and stir well. Taste and add more seasoning if desired.
Spoon about 3 tbsp. of chicken mixture onto each tortilla and top with a big spoonful of cheese. Roll in ends of tortilla and roll up tightly. Place on cooking sheet and spray with cooking spray. Bake 20-25 minutes, or until golden brown.
Serve immediately with desired garnishes.
5 thoughts on “Baked Chicken and Vegetable Chimichangas”
Delicious!!! I never thought to add veggies!
Its a great way to get some extra veggies in for dinner!
This turned out great! We ended up brining them cold alongside a salad to practices that ran through dinner time. I also loved another way to use up/hide zucchini. Those grow like gang-busters during the summer! Thank you!
I am so glad your whole family liked them! I am making them again soon too!
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