Skinny Chimichangas

Preheat oven to 400 degrees.  Spray a cookie sheet with PAM.

1 pound lean ground turkey

1 onion, finely chopped

1 garlic clove, minced

2 tsp. chili powder

1 tsp. dried oregano

½ tsp. cumin

Combine turkey, onion, garlic, chili powder, oregano and cumin.  Cook, breaking up the turkey until browned.

15 oz. tomato sauce

2 T. chopped green chilies

Stir in the tomato sauce and the chilies; bring to a boil.  Simmer, uncovered, about 5 minutes.

2/3 cup shredded cheddar cheese

8 tortillas 

While meat mixture is cooking, heat the tortillas in the microwave to soften.

Lay all the tortillas out on the counter and split the meat mixture between the 8 tortillas.

Add a couple of tablespoons of cheese to each one.

Fold in the sides, then roll to enclose the filling. Place seam-side down, on the baking sheet.

Lightly spray the tops of the tortillas with non-stick cooking spray.

Bake until golden and crisp, about 20 minutes.  Do not turn.

Top with salsa, sour cream, lettuce and the leftover chopped green chilies – if desired.

FREEZE AHEAD:  Mix all ingredients, except tortillas, and place in freezer bag.  I like to freeze food flat so it fits better in the freezer without taking up too much room.

FULL RECIPE WITHOUT THE PICTURES – 

SKINNY CHIMICHANGAS

1 pound lean ground turkey

1 onion, finely chopped

1 garlic clove, minced

2 tsp. chili powder

1 tsp. dried oregano

½ tsp. cumin

15 oz. tomato sauce

2 T. chopped green chilies

2/3 cup shredded cheddar cheese

8 tortillas 

Preheat oven to 400 degrees.  Spray a cookie sheet with PAM.

Combine turkey, onion, garlic, chili powder, oregano and cumin.  Cook, breaking up the turkey until browned.

Stir in the tomato sauce and the chilies; bring to a boil.  Simmer, uncovered, about 5 minutes.

While that is cooking, heat the tortillas in the microwave to soften.

Lay all the tortillas out on the counter and split the meat mixture between the 8 tortillas.  Add a couple of tablespoons of cheese to each one.

Fold in the sides, then roll to enclose the filling. Place seam-side down, on the baking sheet.

Lightly spray the tops of the tortillas with nonstick cooking spray.

Bake until golden and crisp, about 20 minutes.  Do not turn.

Top with salsa, sour cream, lettuce and the leftover chopped green chilies – if desired.