½ lb ground skinless turkey breast
1 medium onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
½ tsp ground cumin
8 ounce can tomato sauce
2 Tbs chopped mild green chiles
1/3 cup shredded reduced-fat cheddar cheese
Four 8-inch fat-free flour tortillas
1. Preheat oven to 400°F. Spray a nonstick baking sheet with nonstick spray.
2. Spray a nonstick skillet with nonstick spray; set over medium-high heat. Add turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in tomato sauce and chiles; bring to a boil. Reduce heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from 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 ½ 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.
Calories from Fat 33
Total Fat 3.75g
Saturated Fat 1g
Dietary Fiber 3g
Net Carbs 22.75g
WW POINTS: 4.5
*Top these chimichangas with your favorite salsa and, for an additional extra 1 point per serving, 2 Tablespoons of fat-free sour cream.
Recipe Source: Weight Watchers: Take Out Tonight
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RATE THIS RECIPE[ratings]
“GREAT light Mexican recipe for those watching their waistlines. This was delicious!”
-San Diego, CA
“I loved it and I would make it again and again.”