Baked Turkey and Jack Cheese Chimichangas


12 lb ground turkey breast , uncooked
16 oz canned fat-free refried beans
1 34 cup salsa
4 12 oz canned mild green chili pepper, drained and diced
1 tsp chili powder
3 tbsp scallion, thinly sliced
1 cup reduced-fat monterey jack cheese, shredded
8 large burrito-size, wheat flour tortilla
1 cup salsa
12 cup fat-free sour cream
1 cooking spray, 2 sprays


  1. Preheat oven to 350 F (175 degrees C). Coat a large skillet with cooking spray. Coat a 13 x 9 x 2 inch baking dish with cooking spray.
  2. 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, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
  3. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
  4. Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
  5. Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.
  6. Per serving: 10 SmartPoints; 9 PointsPlus; 7 POINTS (old)

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