Photo of Baked Turkey and Jack Cheese Chimichangas by WW

Baked Turkey and Jack Cheese Chimichangas

Total Time
50 min
20 min
30 min
No need to fry this traditional Mexican dish: Simply bake until the tortillas are lightly browned and crisp, then serve them topped with spicy salsa and a dollop


Cooking spray

2 spray(s)

Uncooked extra lean ground turkey breast

½ pound(s)

Fat free no sugar canned refried beans

16 oz

Fat free salsa

1¾ cup(s)

Reduced-fat shredded Monterey Jack cheese

1 cup(s)

Canned green chili peppers

4½ oz, mild, drained and diced

Chili powder

1 tsp(s)

Uncooked scallion(s)

3 tbsp(s), thinly sliced

Burrito-size wheat flour tortilla(s)

8 item(s), large

Fat free salsa

1 cup(s)

Fat free sour cream

½ cup(s)


  1. Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
  2. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 8 ounces of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
  3. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
  4. Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
  5. Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and brown, about 20 minutes. Serve each topped with 2 tablespoons of additional salsa and 1 tablespoon of sour cream.