Baked Chimichangas

"I started to make Recipe #238239 but was unable to get online to view the recipe when it was time to cook. So this is what I came up with and it was very yummy and filling - and still kinda healthy. (I was only serving 2 people, so I put half the meat mixture in the freezer for a later meal and had 1 extra chimichanga to take for lunch)"
 
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Ready In:
35mins
Ingredients:
10
Yields:
10 Chimichangas
Serves:
5
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ingredients

  • 1 lb ground turkey breast
  • 1 (1 1/4 ounce) packet taco seasoning
  • 0.5 (10 ounce) can Rotel Tomatoes (drained, only add more if you want it really spicy)
  • 0.5 (15 ounce) can black beans (drained)
  • 10 low-carb flour tortillas (I like Mission Carb Control Tortillas)
  • Toppings

  • cheese sauce (queso) (optional)
  • sour cream (optional)
  • Mexican blend cheese (optional)
  • lettuce (optional)
  • Rotel Tomatoes (optional)
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directions

  • Pre heat oven to 350°F.
  • Coat a large skillet with cooking spray (non-stick pan recommended).
  • Cook turkey, breaking into small pieces as you go, until no longer pink.
  • Add Rotel tomatoes, black beans. and taco seasoning to turkey. Follow directions on the seasoning packet, cooking until there is no excess liquid in the meat mixture.
  • Spray baking pan with cooking spray (I line my pan with foil for easier clean up)
  • Warm tortillas in oven or microwave until slightly warm and pliable.
  • Place a small scoop of meat mixture on each tortilla (1/4 cup to 1/3 cup scoop). Fold in sides then roll to enclose and lay in baking pan. If you want the chimichanga to be crispy all around, leave room between each one.
  • Bake for approximately 20 minutes or until the chimichangas feel crisp to the touch.
  • Serve with your favorite toppings.

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