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Its very rare for me to repeat a recipe. But if and when i make a repeat, there is always a reason. This reason in particular, is because its damn good and a fantastic freezer meal! I made these baked chimichangas on several other occasions and every time, the extras were wrapped in foil and frozen- making the best emergency lunches and dinners!

These babies are delicious and satisfying and were inspired by a weight watchers recipe. If you’re on a low calorie diet, these babies rule! IMG_0325

Ingredients: (makes 10 chimichangas)

10 8-inch tortillas
1 medium onion, diced
1 clove garlic, minced
1 lb of ground turkey
2 T cumin
1 can of green chilles
2 t oregano
8 oz tomato sauce
1 cup of extra sharp cheddar, shredded


Preheat oven to 350*. In a medium skillet, heat a Tablespoon of oil and over medium-low heat, cook the onions for about 4 minutes, until translucent.  Add the garlic and saute for 2 minutes.

After the onion and garlic have cooked, add the turkey. Break up meat with a wooden spoon and break into smaller pieces.

Add the cumin, chiles, and oregano (and salt if you desire) to the ground meat. Then add the tomato sauce and cheese. Heat through for about 5 minutes.


Then, take your tortillas and fill them with a heaping spoon in the center of the tortilla and fold burrito style before placing, seam side down, in a baking dish that has been sprayed with cooking spray.

Line them up and then spray with cooking oil.

Bake at 350 for 35 minutes.

Freeze the leftovers! And if you’d like check out the other chimichangas we baked! here and here.