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Wednesday, October 13, 2010

Baked Turkey Chimichangas

I love Mexican food but it is typically high in fat and doesn't agree with my diet. However, Weight Watchers has some great dishes that satisfy my Mexican cravings.  I slightly adapted this one by upping the turkey amount from 1/2 pound to 1 pound for one extra point per serving. I also added in some chopped onions and chopped Serrano peppers with the chilis and beans for some extra flavor and heat.

I especially love this recipe because the leftovers can be wrapped individually and frozen for a quick meal on the run, or a great lunch option. Smother leftovers with enchilada sauce and extra cheese (goat cheese is amazing on these) and reheat. Ortega enchilada sauce is 0 points for 1/4 cup, but don't forget to add in extra points if you are using extra cheese on top.


Ingredients:
2 sprays cooking spray
1 pound lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cups salsa
4 1/2 oz canned diced green chili peppers, drained
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortillas
1 cup salsa
1/2 cup fat-free sour cream

Directions:
Preheat oven to 350ºF. Coat a 13- X 9- X 2-inch baking dish with cooking spray and set aside.

Coat a large skillet 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. Top with fresh salsa and cilantro, if desired.

Servings: 8
Points Plus: 7
Calories: 411.8


 

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6 Comments:

Anonymous Kirby said...

This is an easy way to make chimi's and so much healthier than frying them up! Sounds great!

October 13, 2010 at 1:21 PM  
Blogger anniebakes said...

oh, yum,yum!!! anne

October 13, 2010 at 3:49 PM  
Blogger Karen@StrictlySimpleStyle said...

My husband would be in heaven if I made this recipe!


I'm so glad that you stopped by my blog so I had a chance to see yours. I've been scrolling around and checking out everything you've done to make your house a home. What a transformation. I'm your newest follower.

October 13, 2010 at 5:52 PM  
OpenID The Local Cook said...

that looks so yummy! that reminds me, I have a Weight Watchers cookbook or two around here somewhere.

October 13, 2010 at 6:17 PM  
Anonymous Julie M. said...

These look really tasty and I love how you "healthied" it up! I love the idea of freezing and eating at other times too. That would make a great quick lunch. Thanks so much for sharing!

October 13, 2010 at 9:18 PM  
Anonymous Anonymous said...

If you are open to having a guest blog poster please reply and let me know. I will provide you with unique content for your blog, thanks.

November 28, 2010 at 9:48 AM  

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C + C Marriage Factory: Baked Turkey Chimichangas

Baked Turkey Chimichangas

I love Mexican food but it is typically high in fat and doesn't agree with my diet. However, Weight Watchers has some great dishes that satisfy my Mexican cravings.  I slightly adapted this one by upping the turkey amount from 1/2 pound to 1 pound for one extra point per serving. I also added in some chopped onions and chopped Serrano peppers with the chilis and beans for some extra flavor and heat.

I especially love this recipe because the leftovers can be wrapped individually and frozen for a quick meal on the run, or a great lunch option. Smother leftovers with enchilada sauce and extra cheese (goat cheese is amazing on these) and reheat. Ortega enchilada sauce is 0 points for 1/4 cup, but don't forget to add in extra points if you are using extra cheese on top.


Ingredients:
2 sprays cooking spray
1 pound lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cups salsa
4 1/2 oz canned diced green chili peppers, drained
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortillas
1 cup salsa
1/2 cup fat-free sour cream

Directions:
Preheat oven to 350ºF. Coat a 13- X 9- X 2-inch baking dish with cooking spray and set aside.

Coat a large skillet 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. Top with fresh salsa and cilantro, if desired.

Servings: 8
Points Plus: 7
Calories: 411.8


 

Labels: , ,