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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.6
  • Total Fat: 15.9 g
  • Cholesterol: 78.7 mg
  • Sodium: 329.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 24.8 g

View full nutritional breakdown of Skinny Chimichangas calories by ingredient
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Skinny Chimichangas

Submitted by: JENNIAUN
Skinny Chimichangas

Introduction

Trimmer version of this meaty deep-fried burritos! Full of veggies, spices and lean meat, for a crisp corn shell, from the oven!! The result is a crispy burrito with moist flavourful filling! Gluten-free when applied with gluten free tortillas!
Adapated from WW Take-out cook book.
Trimmer version of this meaty deep-fried burritos! Full of veggies, spices and lean meat, for a crisp corn shell, from the oven!! The result is a crispy burrito with moist flavourful filling! Gluten-free when applied with gluten free tortillas!
Adapated from WW Take-out cook book.

Number of Servings: 8

Ingredients

    1 pound of ground turkey
    1-2 tbsp olive oil
    1 onion, finely chopped
    2 garlic cloves, minced
    1 bell pepper, finely chopped (Yellow)
    2 Pablano peppers, finely chopped or about 3-4 oz of chiles, canned. (Fresh peppers are better)
    4 tsp chili powder
    2 tsp dried oregano
    1 tsp ground cumin
    1 15oz can of diced tomatoes.
    1 cup cheddar cheese, or Monterrey jack
    8 - 8 inch corn tortillas, gluten free.


Tips

Serve with your favourite salsa and/or sour cream.

Gluten free as long as tortillas are claimed as such. For non-gluten free, use flour or regular corn tortillas. Either one should be good!


Directions

1. Preheat oven to 400F or 190C. Spray a nonstick baking sheet with non-stick spray; set aside
2. heat oil in the skillet; set over medium-high heat. Add the turkey, onion, peppers, garlic, chili powder, cumin, and oregano. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomatoes (And the chiles if you are using canned); bring to a boil. Reduce the heat and simmer, uncovered, until the flavours are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in about 2/3 of the cheese
3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for a few minutes.
4. Spoon about 1/2 cup of filling into the center of each tortilla. Fold in the sides, then roll over to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of tortillas with non-stick spray or lightly with oil, (very light). Bake about 10 minutes, then sprinkle the rest of the cheese across the tops, until melty and slightly crispy, about 3-5 minutes.

Serving Size: 8 - chimichangas

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIAUN.






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