These low-fat baked chimichangas come out crispy with a moist and flavorful filling. Top with your favorite salsa and low-fat sour cream!
- 1 ⁄2 pound ground turkey breast
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 ⁄2 teaspoon ground cumin
- 1 (8 ounce) can tomato sauce
- 2 tablespoons mild green chili pepper, chopped
- 1 ⁄3 cup reduced fat cheddar cheese, shredded
- 8-inch fat-free flour tortillas
Adapted from kitchenvistas.com
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 cheese.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Spoon about 1/2 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.
Let cool slightly before serving.