These were good, I used hot salsa because I forgot to buy tomato sauce, I did think they were better the next day as leftovers…
[ For 4 to 5 people ]
[ Preparation time : 22 minute – Cooking time : 25 minutes ]
1⁄2 lb ground turkey breast
1 onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
1⁄2 tsp ground cumin
1 can (8 oz) tomato sauce
2 tbsp mild green chili pepper, chopped
1⁄3 cup reduced-fat cheddar cheese, shredded
4 (8 inches each) fat-free flour tortillas
Preheat the oven to 400 degrees F.
Spray a nonstick baking sheet with nonstick spray; set aside.
Spray a medium 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 the chiles; 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 cheese.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
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.