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Baked Turkey and Jack Cheese Chimichangas
Nb persons: 8
Yield:
Preparation time: 20 min
Total time: 50 min
Source: weightwatchers
| 2 sprays cooking spray | |
| .5 lb | uncooked gound turkey breast |
| 16 oz | fat-free refried beans, canned |
| 2.75 cups | fat-free salsa |
| 4.5 oz | mild green chili peppers, drained and diced |
| 1 tsp | Chili Powder |
| 3 tbsp | scallions, thinly sliced |
| 1 cup | reduced-fat monterey jack cheese, shredded |
| 8 large | burrito wheat tortillas |
| .5 cups | fat-free sour cream |
Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13X9X2-inch baking dish with cooking spray.
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.
Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
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.
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