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. Serve with spicy salsa and a dollop of sour cream.


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 chili 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)

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, 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.


For a flavor boost, look for epazote, a pungent herb with a taste similar to cilantro, at Mexican and Central American food stores. Chop some up and sprinkle it over the finished dish.

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