Baked Turkey & Cheese Chimichangazz

These were delightful. Not really your standard “chimichanga” but still really good. They’re baked not fried and call for ground turkey instead of beef. It’s a weight watchers recipe…which I personally love cause they’re so basic and spot on with the nutrition info of what you’re making.


  • 1/2 lb ground turkey
  • 16 oz fat-free refried beans
  • 4 1/2 oz green chili peppers, mild, drained and diced
  • 1 tsp chili powder
  • 3 tbsp scallions
  • 1 cup shredded monterey jack cheese ( I used reduced-fat mexican blend)
  • 8 burrito size wheat-flour tortillas
  • 1/2 cup sour cream (used fat-free)
  • 1 cup salsa 

Step One:

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 the beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes.


Step Two:

Stir in your cheese.


Step Three:

Wrap tortillas in foil; warm in oven for 10 minutes. Then place about 1/2 cup of your turkey mixture into each tortilla, fold sides in and roll up. 


Step Four:

Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 1 tablespoon of sour cream…maybe salsa too if you want. Pretty delicious for being on the lighter side with all the fat-free fixings and turkey. Were great heated up the next day too. 



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