Oven Baked Chicken & Veg Chimichangas

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 large onion, chopped
• 2 large carrots, thinly sliced
• 1 garlic clove, minced
• 2 1/2 teaspoons chili powder (i used masterfoods mexican chilli powder)
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dry oregano leaves
• 1 large zucchini, diced
• 1 red bell pepper, chopped
• 1 cup corn kernel, fresh or frozen thawed
• 1 lb cooked chicken, chopped
• 1 cup salsa, your choice of flavour & heat
• 1 1/2 cups shredded monterey jack cheese (i used cheddar cheese)
• 8 large flour tortillas
• olive oil flavored cooking spray

Recipe

• 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 mexican rice.