- Ready In:
- 1 lb smoked deli turkey, chopped
- 1 tablespoon chili powder (I also mix in other spicy spices as the mood strikes me)
- 2 cups cabbage, shredded (I used the bagged coleslaw mix)
- 1 -2 chipotle chile in adobo, depending on desired level of spiciness
- 1 cup tomato sauce
- 3 scallions, chopped
- salt, to taste
- pepper, to taste
- 4 burrito-size flour tortillas
- 1⁄2 cup monterey jack pepper cheese, shredded
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup sour cream (optional)
- 2 tablespoons cilantro (optional) or 2 tablespoons flat leaf parsley, chopped (optional)
- 1 yellow tomatoes, seeded and chopped (optional)
- 1⁄2 cup salsa (optional)
- Preheat oven to 400 degrees.
- In a large bowl, combine turkey and chili powder (and other seasonings, if using). Add cabbage, chipotles, tomato sauce, and scallions. Toss filling to combine well. Season with salt and pepper to taste.
- Place tortillas in a kitchen towel and place in microwave. Microwave 1 minute on high.
- To build the chimichangas, place one of the tortillas on a flat surface. Sprinkle 2 tablespoons cheese near one edge of the tortilla. Pile 1/4 of the filling on top. Tuck sides up and roll tightly. Repeat with remaining tortillas, cheese, and filling.
- Line a baking sheet with aluminum foil (DO NOT do this if you are using a toaster oven. Apparently foil can wreck the oven). Brush a thin layer of oil over the foil (If using a toaster oven, brush the oil directly on the baking tray).
- Place chimichangas on prepared sheet. Brush lightly, but completely, with oil.
- Bake until wraps are deeply golden, about 15-17 minutes.
- Serve with sour cream, cilantro, tomatoes, and salsa, if desired.
Questions & Replies
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This is a fantastic recipe! I use chicken breast that I boiled in chicken broth and then shredded in the food processor instead of the turkey. I also used cumin along with the chili powder. Otherwise, everything else was the same. Loved it. I actually like them better the second day after the flavors have a chance to blend a little. They freeze well too. This is a keeper.
The criteria for Mexican is the same here in Indiana as there in Ohio. LOL I made these a couple of Sundays ago and they went over very well! My dh and ds2 loved them. I found them a bit hot for myself and my ds3, but that would probably be because I added the 2 chipotles instead of just one. I had to cool it down with quite a bit of sour cream for my little guy and I, but hey he's little and I guess I'm a heat wimp. And I also used the coleslaw mix instead of just shredded cabbage. Regardless, my dh is still asking about making these again and I appreciate your recipe! Thanks!
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I moved from Ohio to the West Coast about 4 years ago and I currently work as an assistant at an intellectual property law firm in Silicon Valley. I love to cook and experiment in the kitchen. I'm not much of baker, though, since I hate to measure my ingredients. Like most everyone else these days, I am always on the lookout for low-calorie recipes. I recently married and I try to cook dinner for my husband and I at least 6 times a week, which he heartily supports. When I'm not cooking or browsing through cookbooks from the library or second-hand store, I can usually be found knitting something, playing video games with DH, or just watching tv. I also love exploring the great outdoors, whether it be hiking, kayaking, biking, or just doing a little sightseeing around town. I am finishing up a paralegal certificate at the community college and am now considering preparation for law school. The crockpot recipes here definitely helped us stay fed while I was taking night classes! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> "My motivation to cook is that I'm always hungry." -Jacques Pepin