Advertisements

Skinny Chimichangas

Advertisements

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.

Ingredients

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

Directions

  1. Preheat the oven to 400 degrees F.
  2. Spray a nonstick baking sheet with nonstick spray; set aside.
  3. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
  4. Add the turkey, onion, garlic, chili powder, oregano, and cumin.
  5. Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
  6. Stir in the tomato sauce and the chiles; bring to a boil.
  7. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
  8. Remove from the heat and stir in the cheddar cheese.
  9. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
  10. Spoon about 1/2 cup of the filling into the center of each tortilla.
  11. Fold in the sides, then roll to enclose the filling.
  12. Place the chimichangas, seam-side down, on the baking sheet.
  13. Lightly spray the tops of the tortillas with nonstick spray.
  14. Bake until golden and crisp, about 20 miuntes.
  15. Do not turn.

Sharing the recipe is simple, click the f button below to share it with your friends. To print the recipe please click the green printer icon.