Baked Turkey and Jack Cheese Chimichangas Weight Watchers
Lighten up your Tex-Mex cravings with these irresistibly crispy yet guilt-free Baked Turkey and Jack Cheese Chimichangas, perfect for Weight Watchers! Made with lean ground turkey, bold spices like cumin and paprika, and a touch of zesty green chilies, these chimichangas are packed with flavor without piling on the calories. Wrapped in hearty whole wheat tortillas and baked to golden perfection—no deep frying necessary—they're topped off with gooey low-fat Jack cheese for just the right amount of indulgence. Ready in under 40 minutes, this easy, healthy recipe is ideal for busy weeknights and is sure to win over the whole family. Serve with fresh salsa and a dollop of Greek yogurt or light sour cream for a satisfying meal that’s as wholesome as it is delicious! Perfect for those looking for low-fat, high-protein, and Weight Watchers-friendly dinner options.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground turkey (lean, 93% lean or higher)
- 1 medium Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 oz Canned diced green chilies (drained)
- 0.75 cup Jack cheese (shredded, low-fat)
- 6 Whole wheat flour tortillas (8-inch)
- 1 as needed Cooking spray
- 0.5 cup Salsa (for serving)
- 0.25 cup Non-fat plain Greek yogurt or light sour cream (for serving, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
Heat a large non-stick skillet over medium heat. Add the ground turkey and cook, breaking up the meat with a spoon, until no longer pink, about 5-7 minutes.
Add the diced onion and garlic to the skillet with the turkey. Cook for 2-3 minutes until the onion is softened and fragrant.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the turkey and onions evenly in the spices.
Add the drained green chilies to the skillet and stir until well combined. Remove the skillet from the heat and let the mixture cool slightly.
Divide the turkey mixture evenly among the 6 tortillas, spooning it down the center of each tortilla. Sprinkle a heaping tablespoon of shredded Jack cheese over the turkey mixture in each tortilla.
Fold the sides of each tortilla inward, then roll it up tightly like a burrito, tucking in the edges as you roll to form a sealed packet.
Place the filled tortillas seam-side down on the prepared baking sheet. Lightly spray the tops and sides of the chimichangas with cooking spray.
Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden and crispy.
Serve the chimichangas warm with salsa and, if desired, a dollop of non-fat Greek yogurt or light sour cream.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 22.6 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1072 mg | 82% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
