Ground Turkey Chimichangas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 494.6
- Total Fat: 18.1 g
- Cholesterol: 55.8 mg
- Sodium: 914.5 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 7.5 g
- Protein: 24.6 g
View full nutritional breakdown of Ground Turkey Chimichangas calories by ingredient
Introduction
A recipe from America's Most Wanted RecipesA spicy tortilla-wrapped chicken and refried bean filling, baked until golden and crisp.
The original recipe calls for sour cream and guacamole over the top when finished but I omitted this to save on calories.
It also calls for the tortillas to be brushed with olive oil before putting in the oven. We sprayed them with Pam instead.
Called for re-fried beans and chicken breast we just used pinto beans and ground turkey instead. A recipe from America's Most Wanted Recipes
A spicy tortilla-wrapped chicken and refried bean filling, baked until golden and crisp.
The original recipe calls for sour cream and guacamole over the top when finished but I omitted this to save on calories.
It also calls for the tortillas to be brushed with olive oil before putting in the oven. We sprayed them with Pam instead.
Called for re-fried beans and chicken breast we just used pinto beans and ground turkey instead.
Number of Servings: 6
Ingredients
-
1/2 C chopped onion
1 cloves garlic, minced
2 T olive oil
1/3 C chili powder
1 16 oz jar Chi-Chi's Salsa
1/4 cup water
1/2 t ground cumin
1/2 t ground cinnamon
16 oz Ground Turkey
Salt (We left this out when we made it)
Six 10-inch flour tortillas, warmed.
1 C cooked pinto beans
Directions
Preheat the oven to 425 degrees F. Spray a rimmed 15 by 10-inch baking pan.
In a large saucepan sate the onion and garlic in the oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin and cinnamon. Pour the mixture into a blender or a food processor fitted with the metal blade. Process until smooth. Pour back into the saucepan; stir in the turkey. Add salt to taste.
Working with one tortilla at time, spoon a heaping tablespoon of the cooked pinto beans down the center of each tortilla. Top with about 1/2 C of the turkey mixture.
Place the chimichangas in the sprayed baking pan, seam-side down. Spray all sides with pam.
Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.
Serve with the remaining salsa, sour cream and guacamole. (We didn't use this and the recipe does not include the nutrition content of sour cream or guacamole)
Number of Servings: 6
Recipe submitted by SparkPeople user KASSIANDORA.
In a large saucepan sate the onion and garlic in the oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin and cinnamon. Pour the mixture into a blender or a food processor fitted with the metal blade. Process until smooth. Pour back into the saucepan; stir in the turkey. Add salt to taste.
Working with one tortilla at time, spoon a heaping tablespoon of the cooked pinto beans down the center of each tortilla. Top with about 1/2 C of the turkey mixture.
Place the chimichangas in the sprayed baking pan, seam-side down. Spray all sides with pam.
Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.
Serve with the remaining salsa, sour cream and guacamole. (We didn't use this and the recipe does not include the nutrition content of sour cream or guacamole)
Number of Servings: 6
Recipe submitted by SparkPeople user KASSIANDORA.