Turkey and Cheese Chimichangas Ww
Transform your weeknight dinners with these irresistible Turkey and Cheese Chimichangas, a lighter, oven-baked twist on the classic Tex-Mex favorite! Perfectly seasoned lean ground turkey is cooked with aromatic onion, garlic, and zesty spices like chili powder, cumin, and smoked paprika, then blended with a touch of diced green chilies and melted reduced-fat cheddar cheese for a savory filling that bursts with flavor. Wrapped in soft, low-carb or whole-wheat tortillas and baked to golden, crispy perfection, these chimichangas are a healthier alternative that doesn't skimp on taste. Ready in just 35 minutes and Weight Watchers-friendly, they’re an easy yet satisfying meal the whole family will love. Serve them with salsa and a dollop of tangy nonfat Greek yogurt for the ultimate guilt-free Mexican-inspired feast!
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Recipe Information
Ingredients
- 1 pound Ground turkey (lean, 93% lean or higher)
- 1 Small onion, finely diced
- 2 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 ounces Diced green chilies (canned)
- 0.75 cup Shredded reduced-fat cheddar cheese
- 6 Low-carb or whole-wheat tortillas (8-inch)
- Cooking spray
- Salsa (optional, for serving)
- Nonfat plain Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it lightly with cooking spray.
Heat a nonstick skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until no longer pink, about 5-6 minutes.
Add the diced onion and garlic to the skillet. Cook for an additional 3-4 minutes until the onion softens and becomes translucent.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to evenly distribute the spices.
Add the diced green chilies to the skillet and stir. Cook for 1-2 minutes to combine flavors, then remove the mixture from heat.
Stir in the shredded reduced-fat cheddar cheese and mix until melted and evenly incorporated into the filling.
Warm your tortillas in the microwave for 10-15 seconds to make them pliable. Lay one tortilla flat and spoon about 1/4 cup of the turkey mixture into the center.
Fold in the sides of the tortilla and roll it up tightly to form a burrito shape. Repeat with the remaining tortillas and filling.
Place the rolled chimichangas seam-side down on the prepared baking sheet. Lightly spray the tops with cooking spray to help them crisp up in the oven.
Bake the chimichangas in the preheated oven for 15 minutes, or until golden brown and crispy.
Remove from the oven and let cool for a couple of minutes. Serve warm with salsa and nonfat plain Greek yogurt on the side, if desired.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 17.5 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1170 mg | 90% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1491 mg | 32% | |
*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.
