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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chili powder	2 1/2	teaspoons	used	19.035	3.3548	0.9086	0.9639
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
oregano leaf	3/4	teaspoon		-	-	-	-
zucchini	1		diced	54.91	10.0453	3.9083	1.0336
red bell pepper	1		chopped	-	-	-	-
corn kernel	1	cup	thawed	184.71	36.4767	5.1042	2.0022
chicken	1	lb	cooked chopped	965.6022	0.5893	83.0962	67.2295
salsa	1	cup		75.4	17.264	3.952	0.442
monterey jack cheese	1 1/2	cups	shredded used	-	-	-	-
flour tortilla	8			-	-	-	-
olive oil cooking spray			flavored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.