Crispy, Oven-Baked Chimichangas
1/2 lb. ground, skinless turkey breast
1 onion, chopped
2 cloves Garlic, minced
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1 (8 oz.) can tomato sauce
2 Tbsp. canned chopped mild green chilies
1/2 cup shredded reduced fat cheddar cheese
4 (8 inch) low-carb, wheat tortillas
Preheat the oven to 400*. Spray a nonstick cookie sheet with nonstick spray and set aside.
Spray a skillet with nonstick spray and set over medium high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, stirring occasionally to break up the turkey, until turkey is browned and onion has softened, about 5-7 minutes. Add the tomato sauce and green chilies, bring to a boil. Reduce the heat and let the mixture simmer until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheddar.
Meanwhile, wrap the tortillas in foil and place in the warmed oven for 10 minutes, to soften them up.
Spoon about 1/2 cup of the filling into the middle of each tortilla. Fold in the sides, and then roll up to make a little package that holds in the filling. Place the chimichangas on the prepared cookie sheet and spray the chimichangas with nonstick spray as well.
Bake until golden and crisp, about 20 minutes. Do not turn over during baking. Serve with low-fat sour cream, tomato and avocado.
Credit: Recipe from ChewNibbleNosh and posted on halfhourmeals.com.