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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! 

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 chimichangas
Author Amanda @ Old House to New Home


  • 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


  1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
  2. 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. 
  3. 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.
  4. Serve immediately with desired garnishes.