Chimichangas Turkey
Transform your leftover turkey into a crispy, flavor-packed delight with these irresistible Chimichangas Turkey! This easy recipe combines tender shredded turkey, melty cheddar, creamy cream cheese, and a spicy kick from diced green chilies, all seasoned with aromatic cumin and garlic powder. Wrapped in golden, crunchy tortillas fried to perfection, these Mexican-inspired chimichangas are a quick and satisfying way to elevate any meal. Garnish with cool sour cream, tangy salsa, and fresh cilantro for a vibrant finish, and serve with sides like Mexican rice or beans for a complete family-friendly dinner. Perfect for using up holiday leftovers or adding excitement to weeknight dinners, this simple recipe is ready in just 30 minutes!
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded)
- 1 cup Shredded cheddar cheese
- 4 ounces Cream cheese (softened)
- 1 4-ounce can Green chilies (diced)
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 Flour tortillas (large)
- 2 cups Vegetable oil
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Chopped fresh cilantro (optional for garnish)
Instructions
In a large mixing bowl, combine the shredded turkey, shredded cheddar cheese, softened cream cheese, diced green chilies, ground cumin, garlic powder, salt, and black pepper. Mix well until evenly combined.
Lay a flour tortilla flat on a clean surface. Spoon about 1/3 cup of the turkey mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, then fold the top and bottom to fully enclose the filling, creating a rectangular packet. Secure the seam side down. Repeat with the remaining tortillas and filling.
In a deep skillet or large frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by placing a small piece of tortilla in it; it should sizzle immediately.
Carefully place 1-2 chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn the chimichangas carefully.
Remove the chimichangas from the oil and drain on a plate lined with paper towels. Repeat the frying process with the remaining chimichangas.
Serve the chimichangas warm, topped with sour cream, salsa, and optional chopped fresh cilantro. Pair with a side of Mexican rice or beans for a complete meal.
Nutrition Facts
Calories |
6425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.8 g | 716% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5319 mg | 231% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 28.4 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1557 mg | 120% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2666 mg | 57% | |
*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.
