Baked Chicken and Vegetable Chimichangas

The perfect filling family dinner!
Course Dinner
Cuisine Mexican
Keyword baked chimichangas, chicken chimichangas
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 261kcal
Author Pretty Providence


  • 8 medium sized flour tortillas
  • 1 1/2 cups cooked 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
  • 1/2 tsp. chili powder
  • 1/2 tsp. pepper
  • 2 cups shredded cheese


  • 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.
  • Serve immediately. 


Store in the fridge for up to 7 days. 


Calories: 261kcal | Carbohydrates: 24g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 730mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 8.5mg | Calcium: 219mg | Iron: 4.2mg