4.5 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 tbsp scallions, thinly sliced
1 cup shredded reduced fat monterey jack cheese
8 large burrito-size wheat flour tortillas
1 cup salsa
1/2 cup fat free sour cream
Instructions
Preheat oven to 350. Coat a large skillet with cooking spray. Coat a 13x9x2 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 the pan. Add beans, 1.75 cups salsa, chili peppers, chili powder, and scallions. Cook until heated through, about 3 minutes. Stir 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 tortillas. Fold in sides and roll up. Place seam-side down 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.
Originally Submitted
5/27/2014
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