Ww Skinny Chimichangas

Total Time
15 mins
40 mins

This is out of my Weight Watchers cookbook called "Take-Out Tonight!" This is an excellent low fat chimchangas recipe. It is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. This has 4 points per serving. You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.

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  1. Preheat the oven to 400 degrees F.
  2. Spray a nonstick baking sheet with nonstick spray; set aside.
  3. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
  4. Add the turkey, onion, garlic, chili powder, oregano, and cumin.
  5. Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
  6. Stir in the tomato sauce and the chiles; bring to a boil.
  7. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
  8. Remove from the heat and stir in the cheddar cheese.
  9. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
  10. Spoon about 1/2 cup of the filling into the center of each tortilla.
  11. Fold in the sides, then roll to enclose the filling.
  12. Place the chimichangas, seam-side down, on the baking sheet.
  13. Lightly spray the tops of the tortillas with nonstick spray.
  14. Bake until golden and crisp, about 20 miuntes.
  15. Do not turn.
Most Helpful

4 5

These were good, I used hot salsa because I forgot to buy tomoato sauce, I did think they were better the next day as leftovers. Dh didn't like them but he is not to big on turkey. Thanks!!

2 5

I was not a big fan of these. They just didn't have a very good taste to them. I'm not sure what would help with the flavor, though. I would highly consider eating them with salsa...at the very least.

4 5

This was a great technique and I liked the filling as well. The ground turkey was well disguised so no worries there for those who aren't keen on it. I used the turkey this time but more often have beef on hand so will try that in the future. Like others I used salsa (home canned) in place of the sauce and green chiles. We can't have cheese and I didn't have a replacement on hand so I blended some pinto beans and added between 1/4 to 1/2 cup to the mix. It did the trick! I also made my own tortillas out of Graham Flour Substitute. There was enough filling for 5 chimis. Going forward I will double the recipe and freeze the extra.