Turkey Jack Chimichangas

By Tonya_Speed

NUTRITION per serving: 382 Calories; 11g Fat; 22g Protein; 49g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 1340mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 8

Ingredients

• Non-aerosol cooking spray
• 1/2 pound lean ground turkey
• 1 (16-oz.) can fat-free refried beans
• 2 3/4 cup salsa, divided
• 1 (4-oz.) can diced green chilies, drained
• 1 teaspoon chili powder
• 3 tablespoons sliced green onions
• 1 cup shredded reduced-fat Monterey Jack cheese
• 6 large whole wheat flour tortillas
• 1/2 cup fat-free sour cream

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray. Coat a large skillet with cooking spray over medium-high heat; add ground turkey and cook until lightly browned, about 5 minutes. Drain any excess liquid from pan; add beans, 1 3/4 cups of salsa, the chilis, chili powder and green onions. Cook until heated through, about 3 minutes; stir in cheese. Meanwhile, wrap tortillas in aluminum foil wrap and warm in oven for 10 minutes. Assemble chimichangas by spooning turkey mixture evenly onto each warm tortilla; fold in sides and roll up. Place chimichangas in prepared baking dish, seam side down; bake, uncovered, for 20 minutes or until tortillas are crisp and browned. Serve with remaining salsa and the sour cream.

SERVING SUGGESTION: A big salad of Romaine lettuce, sliced red onion, tomato and avocado.
VEGETARIAN: Use TVP crumbles and vegetarian refried beans.
KOSHER: Use TVP crumbles instead of ground turkey.