Ingredients
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1 large onion, chopped
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2 large carrots, thinly sliced
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2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder)
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3/4 teaspoon ground cumin
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1 large zucchini, diced
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1 red bell pepper, chopped
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1 lb cooked chicken, chopped
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1 cup salsa, your choice of flavour & heat
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1 1/2 cups shredded monterey jack cheese (I used cheddar cheese)
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8 large flour tortillas
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olive oil flavored cooking spray
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1 garlic clove, minced
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3/4 teaspoon dry oregano leaves
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1 cup corn kernel, fresh or frozen thawed
Instructions
- 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)
- Stir in zucchini, bell pepper and corn, cooking until zucchini is tender-crisp (7 to 8 more minutes).
- Add chicken, salsa and cheese, cook for 2 minutes.
- 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.
- Place chimichangas, seam sides down, in a 9 by 13 inch baking pan.
- Bake in a 500 degree oven until golden (8 to 10 minutes).
- We had these accompanied by guacamole, sour cream, pickled jalapenos and Pot Scrubber's wonderful Recipe #117892.