Oven-Baked Chicken and Veggie Chimichangas
These Oven-Baked Chicken and Veggie Chimichangas offer a delightful twist on a classic Mexican dish without the guilt of frying. Made with perfectly seasoned chicken and a colorful assortment of vegetables wrapped in flour tortillas, these chimichangas are baked to crispy perfection. The combination of spices and fresh ingredients creates a flavor explosion, making them a crowd-pleaser for any occasion. Customize the heat level with your favorite salsa and serve with toppings like guacamole and sour cream for an even more delicious experience.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Onion
1 large (chopped)
Carrots
2 large (thinly sliced)
Garlic
1 clove (minced)
Chili Powder
2 1/2 teaspoons (use any preferred brand)
Ground Cumin
3/4 teaspoon
Dry Oregano Leaves
3/4 teaspoon
Zucchini
1 large (diced)
Red Bell Pepper
1 large (chopped)
Corn Kernels
1 cup (fresh or frozen (thawed))
Cooked Chicken
1 lb (chopped)
Salsa
1 cup (choose flavour & heat level)
Shredded Monterey Jack Cheese
1 1/2 cups (or cheddar cheese)
Flour Tortillas
8 large
Olive Oil Flavored Cooking Spray
as needed (for greasing)
Instructions
1
Preheat your oven to 500°F (260°C).
2
In a large non-stick skillet, spray a little olive oil cooking spray and heat over medium-high heat. Once hot, add the chopped onion, sliced carrots, minced garlic, chili powder, ground cumin, and oregano. Sauté until the onion becomes soft and translucent, about 10 minutes.
3
Add the diced zucchini, chopped bell pepper, and corn to the skillet. Cook, stirring frequently, until the zucchini is tender-crisp, approximately 7 to 8 minutes.
4
Stir in the chopped cooked chicken, your choice of salsa, and shredded cheese. Cook for an additional 2 minutes until heated through and cheese is melted.
5
To assemble each chimichanga, place a generous scoop of the filling down the center of each flour tortilla. Fold the ends over the filling and then roll up tightly to create a sealed packet.
6
Arrange the prepared chimichangas seam side down in a greased 9x13 inch baking pan. Lightly spray the tops with olive oil cooking spray to promote browning.
7
Bake in the preheated oven until the chimichangas are golden brown and crisp, about 8 to 10 minutes.
8
Remove from the oven and let cool slightly before serving. Pair with guacamole, sour cream, pickled jalapeños, and any additional toppings of your choice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should I preheat the oven to for these chimichangas?
The oven should be preheated to 500°F (260°C) for the best results.
How long do the chimichangas need to bake in the oven?
Bake them for approximately 8 to 10 minutes until they are golden brown and crisp.
Are these chimichangas fried?
No, these are a healthier version that is oven-baked instead of deep-fried.
What type of chicken should I use?
The recipe calls for 1 lb of chopped cooked chicken.
What vegetables are included in the filling?
The filling includes onion, carrots, zucchini, red bell pepper, and corn.
What kind of tortillas are best for this recipe?
The recipe specifies using 8 large flour tortillas.
Can I substitute the Monterey Jack cheese?
Yes, you can use cheddar cheese as an alternative to Monterey Jack.
How do I prevent the chimichangas from opening while baking?
Place the prepared chimichangas seam side down in the baking pan to keep them sealed.
How can I make the tortillas extra crispy in the oven?
Lightly spray the tops of the chimichangas with olive oil cooking spray before baking.
What spices are used to season the filling?
The seasoning includes chili powder, ground cumin, and dry oregano leaves.
How long should I sauté the onion and carrots?
Sauté them for about 10 minutes until the onion is soft and translucent.
How long do I cook the zucchini and bell peppers?
Cook the zucchini, bell pepper, and corn for 7 to 8 minutes until the zucchini is tender-crisp.
Should the corn be fresh or frozen?
You can use either fresh or frozen corn kernels, but ensure frozen ones are thawed first.
What size baking pan is needed?
A greased 9x13 inch baking pan is recommended.
Can I adjust the spiciness of the dish?
Yes, you can customize the heat level by choosing your preferred flavor and heat level of salsa.
How do I assemble the chimichangas?
Place filling in the center, fold the ends over, and roll up tightly into a packet.
What are the recommended toppings for serving?
Suggested toppings include guacamole, sour cream, and pickled jalapeños.
Do I need to grease the baking pan?
Yes, the instructions recommend using a greased baking pan.
How much salsa is required for the filling?
The recipe calls for 1 cup of your choice of salsa.
Should the filling be heated before assembly?
Yes, stir in the chicken, salsa, and cheese and cook for 2 minutes until heated through.
How many chimichangas does this recipe make?
This recipe is designed to make 8 large chimichangas.
How should the carrots be prepared?
The carrots should be thinly sliced before being added to the skillet.
What kind of oil is used for sautéing?
The recipe suggests using olive oil cooking spray in a non-stick skillet.
How much chili powder is used?
The recipe requires 2 1/2 teaspoons of chili powder.
Is the garlic minced or whole?
The recipe calls for 1 clove of garlic, minced.
How much cheese is needed for the recipe?
You will need 1 1/2 cups of shredded cheese.
What color of bell pepper is specified?
The recipe specifically calls for a red bell pepper.
Should I let them cool before eating?
Yes, let them cool slightly after removing from the oven before serving.
How much cumin and oregano are used?
The recipe uses 3/4 teaspoon each of ground cumin and dry oregano leaves.
Is this recipe suitable for families?
Yes, it is described as a crowd-pleaser and a great option for a family meal.