from Weight Watcher's
½ pound ground skinless turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chiles (I never have chiles on hand, so I usually substitute 1 tbsp Sambal Oelek Chili Paste)
⅓ cup shredded reduced-fat cheddar cheese
4 (8-inch) fat-free flour tortillas
Preheat the oven to 400 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.
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. You can top these chimichangas with your favorite salsa and 2 tablespoons fat-free sour cream.
Nutrition Information Per Serving (1 chimichanga)
1g Sat. Fat
184mg Calcium (makes 4 servings)