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