1/2 pound ground turkey
16 oz. fat-free canned refried beans
1 cup salsa (Or more for desired consistency)
7 oz. canned green chili peppers, mild, drained and diced
1 tsp chili powder
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortillas
1 cup fat free sour cream
Preheat oven to 350 degrees, coat a 13 x 9 pan with cooking spray. Add Turkey to skillet and cook until lightly browned (about 5 min).
Add beans, salsa, chili peppers, chili powder to turkey. Cook until heated through, about 3 min. stir in cheese.
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 baking dish. Bake uncovered until tortillas are crisp about 15-20 min. Serve each topped with salsa and sour cream.
I made these for my whole family and everyone loved them. Brandon was looking at the recipe when we were cleaning up and he said O, you didn't use Turkey. When I told him it was he was shocked he couldn't even tell a difference. Even my little brother asked for this recipe he like it so much.
