| This recipe is liked by 2 person(s). |
Skinny Chimichanga
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 4 PointsPlus each 1⁄2 lb ground turkey breast... | |
| 1 | onion, finely chopped |
| 1 clove | garlic, minced |
| 2 tsp | chili powder |
| 1 tsp | dried oregano |
| 1⁄2 tsp ground cumin | |
| 8 oz can | tomato sauce |
| 2 tbsp | mild green chili pepper, chopped |
1⁄3 cup reduced-fat cheddar cheese, shredded
8 in fat-free flour tortillas
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.
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