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 Recipe #117892. ---------------------------------------------------------------------------
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