Baked Turkey and Jack Cheese Chimichangas
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
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
Ingredients
Cooking spray
2 spray(s)
Uncooked extra lean ground turkey breast
½ pound(s)
Fat free 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 scallions
3 tbsp(s), thinly sliced
Burrito-size wheat flour tortilla
8 item(s), large
Fat free salsa
1 cup(s)
Fat free sour cream
½ cup(s)
Instructions
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.
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