Turkey and Cheese Chimichangas (Ww) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We had these last night with Summer Garden Medley for a wonderful simple supper. If following the WW flex plan these are 5 points each. I used medium-hot salsa (Garcia's kitchen) for the turkey mixture and topped with hot salsa (Los Cuates). Recipe source: WW web site. Ingredients:
pam cooking spray |
1/2 lb ground turkey |
1 (16 ounce) can fat-free refried beans |
1 3/4 cups salsa (see note in description) |
1 (4 ounce) can green chili peppers, drained and diced |
1 teaspoon chili powder |
3 scallions, sliced |
1 cup reduced-fat monterey jack cheese, shredded |
8 burrito-size flour tortillas |
1 cup salsa (see note in description) |
1/2 cup nonfat sour cream (i used light sour cream) |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray a skillet with Pam.
3. Spray 13x9-inch baking pan with Pam.
4. Over medium-high heat cook turkey for 5 minutes or until browned.
5. Drain and then add next 5 ingredients (beans - scallios). Cook until heated through (3-5 minutes) and then stir in cheese. Take off of heat.
6. Meanwhile wrap tortillas in foil and warm in oven for 10 minutes.
7. To assmble chimichnagas spoon 1/2 cup of turkey mixture onto each tortilla and fold up sides and roll up burrito style.
8. Place chimichangas, seam side down in prepared baking pan.
9. Bake uncovered for 20 minutes or until tortillas are crisp and brown.
10. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
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