Mexican Skinny Chimichangas Recipe

Skinny Chimichangas 


1 onion , finely chopped

1/2 lb ground turkey breast

2 teaspoons chili powder

1 teaspoon dried oregano

1 garlic clove , minced

1 (8 ounce) can tomato sauce

2 tablespoons mild green chilies , chopped

1/2 teaspoon ground cumin

4 (8 inch) fat free tortillas , flour

1/3 cup reduced-fat cheddar cheese , shredded


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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