Oct 15, 2013

On the Table: Baked Turkey Chimichangas

When I first joined Weight Watchers back in 2005 I found this recipe and I think I made it twice a month because it would last me an entire week in leftovers for lunch.  The original point value was 5, so they are likely 7-8 in PointsPlus.

Now?  I have a 9yr old who asks for me to make them!

*Recipe info in black is as it was originally given from a WW recipe site, and my edits are in red.

Baked Turkey and Jack Cheese Chimichangas
2 sprays cooking spray
1 pound uncooked ground turkey breast
14 oz fat-free canned refried beans
3/4 cup salsa (I used 1/2cup)
2 oz canned green chili peppers, mild, drained and diced (4oz diced)
1 tsp chili powder (paprika, cumin, garlic, pepper flakes)
1 Tbsp scallion(s), thinly sliced (I sauteed chopped onions instead)
1 cup shredded reduced-fat Monterey Jack cheese (only 1/4 cup)
8-10 large burrito-size wheat flour tortilla(s)

  • Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
  • Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. 
  • Drain any excess liquid from pan and then add beans, 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; st
    ir in cheese. 
  • Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
  • Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
  • Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. 
  • Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.
These are perfect for lunches, great for mealpreppers! I place the leftovers after cooling into a gallon baggie to lay flat in the fridge. I've never frozen them but you should be able freeze them similarly, or wrap in wax paper to freeze individually for your homemade frozen burritos. 

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