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Oven Baked Chicken & Veg Chimichangas

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“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.”
READY IN:
40mins
SERVES:
4
YIELD:
8 chimichangas
UNITS:
US

Ingredients Nutrition

Directions

  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.

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