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 inch 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 miuntes.

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.

Nutritional Information:

Serving Size: 1 (146 g) | Servings Per Recipe: 4

Amount Per Serving | SmartPoints: 6 | PointPlus: 5

Calories 95 Kcal
Calories from Fat 6
Total Fat 1g
Saturated Fat 0g
Cholesterol 35mg
Sodium 376mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 4g
Protein 15g
Photo Credit:

Inspired by