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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
1/2 lb ground turkey breast |
1 onion, finely chopped |
1 garlic clove, minced |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 (8 ounce) can tomato sauce |
2 tablespoons mild green chilies, chopped |
1/3 cup 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.
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