Thursday, February 19, 2009

Skinny Chimichangas

These are a family favorite. They also freeze well once cooked. The filling freezes by itself as well, so that's another easy way to stock your freezer without taking up much space. I always double this recipe so we can each have 2 chimis.

Recipe from Take-Out Tonight!

  • 1/2 pound ground turkey breast
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 t. chili powder
  • 1 t. dried oregano
  • 1/2 t. cumin
  • 1 (8-oz.) can tomato sauce
  • 2 T. chopped mild green chilies
  • 1/3 c. shredded cheddar cheese
  • 4 (8-inch) flour tortillas
  1. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray; set aside.
  2. Spray a medium 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 minutes. Stir in the tomato sauce and chilies; 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.
  3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
  4. 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 minutes. Do not turn.
Serves 4

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