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.
1/2 pound ground skinless turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
2 tablespoons mild green chiles
1/3 cup shredded reduced fat cheddar cheese
4 (8 inch) fat free flour tortillas
Preheat the oven to 400. 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 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.
Soon about 1/2 cup of the filling into the center of each tortillas. Fold in the sides, then roll to enclose the filling.
Place the chimichangas, seam-side down, on a baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
Per Serving (1 chimichanga): 241 Calories, 2 g fat, 46 mg cholesterol, 613 mg sodium, 34 g carbs, 3 g fiber, 22 g protein, 184 mg calcium.
Points per serving: 4 Weight Watchers “Take-Out Tonight” Serves 4 (4 points per serving)