20 oz ground lean turkey breast
1 cup onion, finely chopped
1.5 cloves garlic, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
15 oz can tomato sauce
4 tbsp mild green chili peppers, diced
1⁄2 cup reduced-fat cheddar
cheese, shredded
4 second cooking spray
5 in fat-free flour tortillas
Preheat the oven to 400 degrees F. Spray a medium nonstick skillet with 2
seconds of 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 chilies; 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.
Divide the filling into 5 equal portions. Place on top of the tortillas. Fold in the sides, then roll to enclose the
filling.
Place the chimichangas, seam-side down, on the baking
sheet that’s been slightly sprayed.
Lightly spray the tops of the tortillas with nonstick
spray. Bake until golden and crisp,
about 20 minutes. Do not turn.
5 Servings
292 Calories
7.4 g Fat
29.5 g Carbohydrates
37.5 g Protein
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