Skinny Chimichangas

• Meat

  • 1/2 lb Ground turkey breast

• Produce

  • 1 clove Garlic
  • 2 tbsp Green chili pepper, mild
  • 1 Onion
  • 1 tsp Oregano, dried

• Condiments

  • 1 8 oz can Tomato sauce

• Baking & Spices

  • 2 tsp Chili powder

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 inch Flour tortillas, fat-free

• Dairy

  • 1/3 cup Cheddar cheese, reduced fat

Found on flavorite.net

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.