Baked Chicken and Vegetable Chimichangas
The perfect filling family dinner!
Makes 8
Calories 261kcal
Ingredients
- 8 medium sized flour tortillas
- 1 ½ cups cooked chicken
- 1 cup zucchini diced
- 1 cup corn
- 2 banana peppers diced
- 2 roma tomatoes diced
- ⅓ cup salsa
- 2 tbsp. cumin
- 1 tsp. salt
- ½ tsp. chili powder
- ½ tsp. pepper
- 2 cups shredded cheese
Instructions
- 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.
Notes
Store in the fridge for up to 7 days.
Nutrition
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