Baked Turkey and jack cheese Chimichangas

½ pound lean ground turkey

16 oz fat free canned refried beans

1 ¾ cups salsa

4 ½ 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 flour tortillas

1 cup salsa

½ cup sour cream

Preheat oven to 350.  Coat a large skillet with spray.  Coat a 9×13 baking dish with spray.

Brown turkey.  Add beans,  1 ¾ cups salsa, chili peppers, chili powder, and scallions.  Cook until heated through; stir in cheese

Meanwhile, warm tortillas in foil for 10 minutes

Assemble chimichangas by spooning about ½ cup turkey mixture onto each tortilla; fold in sides and roll up.

Place seam side down in dish and bake uncovered for 20 minutes.  Serve each topped with 2 tbsp salsa and 1 tbsp sour cream.

Yields 1 chimichanga per serving for 5 points

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