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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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 chimichangas
Ingredients
- 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
Instructions
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Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
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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.
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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.
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Serve immediately with desired garnishes.