Photo of Baked turkey and Jack cheese chimichangas by WW

Baked turkey and Jack cheese chimichangas

5 - 6
PersonalPoints™ per serving
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, which should take just about 20 minutes. The filling is a savory combination of ground turkey, refried beans, salsa, green chili peppers, chili powder, scallions, and Monterey Jack cheese. Serve these chimichangas with spicy salsa and a dollop of sour cream. For a flavor boost, look for epazote, which is a pungent herb with a taste similar to cilantro, at Mexican and Central American food stores, or try to look for it online. Chop some up and sprinkle it over the finished dish for the perfect garnish.


Cooking spray

2 spray(s)

Uncooked extra lean ground turkey breast

½ pound(s)

Fat free canned refried beans

16 oz

Fat free salsa

1¾ cup(s)

Canned green chile peppers

4½ oz, mild, drained and diced

Chili powder

1 tsp

Uncooked scallion(s)

3 Tbsp, thinly sliced

Reduced-fat shredded Monterey Jack cheese

1 cup(s)

10" high fiber, low carb flour tortilla(s)

8 item(s)

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, 1 3/4 cups 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, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.