Skinny Chimichangas

These Skinny Chimichangas are a GREAT light Mexican recipe for those watching their waistlines.

Skinny Chimichangas

I first made this recipe almost ten years ago when I was following the very old Weight Watchers program. Back in those days, you had to count points for every single thing you put in your mouth. It was a lot harder to keep track, and a lot more difficult to follow the program.

These days, you can eat so many more things!  I think the Weight Watchers people have done a ton of research and have figured out that healthier-type foods shouldn’t need to be “counted” into your daily totals. If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post.

🛒Ingredients needed:

• lean ground turkey
• onion and garlic
• chili powder, oregano and cumin
• tomato sauce
• mild green chilies
• reduced-fat cheddar cheese
• low carb flour tortillas

✏️How to make Skinny Chimichangas:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. Preheat the 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 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 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.

➡️Recipe Tips:

• Top these chimichangas with your favorite salsa, sour cream and guacamole for extra calories (of course).
• The tortillas called for in this recipe are fat free, but you can certainly use regular flour tortillas if you don’t care about that.
• Don’t worry if your folded chimichangas don’t look perfect. They’ll still taste delicious!

✔️What to serve with Skinny Chimichangas:

• If you’re making these for the “skinny” part, serve them with a low fat side like my Basil Lime Fruit Salad.
• Not so worried about the calories? Try serving them with Mexican Coleslaw or Spanish Rice.
• Some grilled zucchini would also go nicely with these Skinny Chimichangas.

★How to Store:

The recipe only makes 4 chimichangas, so you’re not likely to have leftovers, but if you do wrap them tightly and store in the refrigerator. Eat with in the next 2 days.

❤️Why I love this recipe:

1. I love this great way to enjoy comfort food (Mexican food!) that I’m often craving when trying to eat light. It’s pretty much guilt-free.
2. The prep on these is so easy that I can have them baking in under 30 minutes. Then I can sit back and relax while they bake.
3. It’s always a win when the whole family enjoys a recipe. This is one of those. (No need to mention the skinny part!)

Favorite Skinny Recipes:

• Skinny Chocolate- Caramel Banana Bread
• Skinny Cheeseburger Casserole
• Weight Watchers Skinny Chicken Spaghetti
• Skinny Taco Pizza
• Skinny Ice Cocktails

4.93 from 13 votes

Skinny Chimichangas

By Lori Lange

A lighter version of this classic Mexican dish!

Prep: 25 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 8 ounces 99% lean ground turkey
• ▢ 1 medium onion, finely chopped
• ▢ 1 medium garlic clove, minced
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon ground cumin
• ▢ One 8-ounce can tomato sauce
• ▢ 2 tablespoons chopped mild green chiles
• ▢ ⅓ cup shredded reduced-fat cheddar cheese
• ▢ Four 8-inch low carb flour tortillas

Instructions 

• Preheat the oven to 400°F. Spray a nonstick baking sheet with nonstick spray.
• Spray a 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 minutes. Stir in the 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.
• Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
• 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.

Notes

• Top these chimichangas with your favorite salsa, sour cream and guacamole for extra calories (of course).

Nutrition

Serving: 1serving, Calories: 202kcal, Carbohydrates: 22g, Protein: 21g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 33mg, Sodium: 642mg, Potassium: 415mg, Fiber: 12g, Sugar: 4g, Vitamin A: 575IU, Vitamin C: 8.8mg, Calcium: 112mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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