½ pound ground skinless turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chiles
1/3 cup shredded reduced-fat cheddar cheese
4 (8-inch) fat-free flour tortillas
Preheat the oven to 400 F. Spray a nonstick baking sheet with nonstick spray; set aside.
Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
Clever Cook's Tip: You can top these chimichangas with your favorite salsa and 2 tablespoons fat-free sour cream.
Pairs Well With
(from Weight Watcher's) Traditionally, chimichangas are meaty deep-fried burritos. Our trimmer version uses ground turkey in the filling and the chimichangas are baked, instead of deep-fried. The result is a crispy burrito with a moist, flavorful filling.
Per Serving (1 chimichanga)
1g Sat. Fat
(makes 4 servings)