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“This is out of my Weight Watchers cookbook called “Take-Out Tonight!” This is an excellent low fat chimchangas recipe. It is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. This has 4 points per serving. You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.”

READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

  • 12lb ground turkey breast
  • 1onion, finely chopped
  • 1garlic clove, minced
  • 2teaspoons chili powder
  • 1teaspoon dried oregano
  • 12teaspoon ground cumin
  • 1(8 ounce) cantomato sauce
  • 2tablespoons mild green chilies, chopped
  • 13cup reduced-fat cheddar cheese, shredded
  • 4(8 inch) fat free tortillas, flour

DIRECTIONS

  • Preheat the oven to 400 degrees F.
  • Spray a nonstick baking sheet with nonstick spray; set aside.
  • Spray a medium nonstick skillet with 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 miuntes.
  • Stir in the tomato sauce and the chiles; 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.
  • Spoon about 1/2 cup of the filling into the center of each tortilla.
  • Fold in the sides, then roll to enclose the filling.
  • Place the chimichangas, seam-side down, on the baking sheet.
  • Lightly spray the tops of the tortillas with nonstick spray.
  • Bake until golden and crisp, about 20 miuntes.
  • Do not turn.
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