Copyright 2006, Weight Watchers: Take Out Tonight
1/2 pound ground skinless turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
2 tablespoons chopped mild green chiles
1/3 cup shredded reduced-fat cheddar cheese
4 (8-inch) fat-free flour tortillas
1. Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.
2. 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 minutes. 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.
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
4. 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.