Oven Baked Chimichangas

Yields: 4 servings


1 pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1 cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
1/2 cup Diced Fresh Tomatoes
2 Chopped Green Onions
1/2 cup Low Fat Sour Cream
1/2 cup Shredded Cheddar Cheese
4 Tablespoons Melted Butter
4 Large Flour Tortillas (Burrito Sized)
1/2 cup Shredded Cheddar Cheese (to Melt On Top)
Garnish: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream


Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Preheat oven to 450 degrees.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/4 of filling into center of tortilla and fold like and envelope. (use a slotted spoon to get rid of any excess liquid)

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp (Mine only took 15 minutes so keep an eye on them or they’ll burn!).

Sprinkle with cheese and return to oven to melt.

Serve with the garnishes.