Oven Baked Chicken & Veg Chimichangas

• 1 large onion, chopped
• 2 large carrots, thinly sliced
• 1 garlic clove, minced
• 2 1/2 teaspoons chili powder (I used Masterfoods Mexican Chilli Powder)
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dry oregano leaves
• 1 large zucchini, diced
• 1 red bell pepper, chopped
• 1 cup corn kernel, fresh or frozen thawed
• 1 lb cooked chicken, chopped
• 1 cup salsa, your choice of flavour & heat
• 1 1/2 cups shredded monterey jack cheese (I used cheddar cheese)
• 8 large flour tortillas
• olive oil flavored cooking spray

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.

onion, carrots, garlic, chili powder, ground cumin, oregano, zucchini, red bell pepper, corn kernel, chicken, salsa, shredded monterey jack cheese, flour tortillas, olive oil

Taken from www.food.com/recipe/oven-baked-chicken-veg-chimichangas-296673 (may not work)