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!
AuthorAmanda @ Old House to New Home
1 1/2 cups shredded chicken
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.