Directions:
- 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 Mexican Rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 974.84 Kcal (4081 kJ) | ||
| Calories from fat | 490.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.46g | 84% | |
|---|---|---|---|
| Cholesterol | 127.72mg | 43% | |
| Sodium | 1900.38mg | 79% | |
| Potassium | 1000.34mg | 21% | |
| Total Carbs | 75.15g | 25% | |
| Sugars | 9.1g | 36% | |
| Dietary Fiber | 7.25g | 29% | |
| Protein | 47.98g | 96% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 2mg | 67% | |
| Iron | 16.3mg | 91% | |
| Calcium | 769.6mg | 77% | |
| Amount Per 100 g | |||
| Calories | 201.47 Kcal (844 kJ) | ||
| Calories from fat | 101.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 84% | |
|---|---|---|---|
| Cholesterol | 26.39mg | 43% | |
| Sodium | 392.75mg | 79% | |
| Potassium | 206.74mg | 21% | |
| Total Carbs | 15.53g | 25% | |
| Sugars | 1.88g | 36% | |
| Dietary Fiber | 1.5g | 29% | |
| Protein | 9.92g | 96% | |
| Vitamin C | 7.7mg | 62% | |
| Vitamin A | 0.4mg | 67% | |
| Iron | 3.4mg | 91% | |
| Calcium | 159.1mg | 77% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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