Baked Turkey and Chimichangas
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 30 min | Yield: 1 casserole |
No need to fry this traditional Mexican dish: Simply bake until the tortillas are lightly browned and crisp. Serve with spicy salsa and a dollop of sour cream.
Ingredients
- 16 oz Refried Beans, No-Fat
- 4 oz Diced Green Chilies
- 1 3/4 cups Medium Picante Sauce
- 1 cup Sargento Reduced Fat 4 Cheese Mexican Shredded Cheese
- 1 lb Fresh Ground Turkey
- 1 tsp Chili Powder
Directions
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 beans, 1 3/4 cups of 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 tortilla; fold in sides and roll up.
Place chimichangas, seam-side down, 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.