Foto: RecipeGirlIngredients
- 8 ounces 99% lean ground turkey
- 1 medium onion, (finely chopped)
- 1 medium garlic clove, (minced)
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- One 8-ounce can tomato sauce
- 2 tablespoons chopped mild green chiles
- ⅓ cup shredded reduced-fat cheddar cheese
- Four 8-inch low carb flour tortillas
Steps
Preheat the oven to 400°F. Spray a nonstick baking sheet with nonstick spray.
Spray a nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and chiles; bring to a boil. Reduce heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the cheddar.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
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