1⁄2 lb ground turkey breast
1 onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
1⁄2 tsp ground cumin
1 can (8 oz) tomato sauce
2 tbsp mild green chili pepper, chopped
1⁄3 cup reduced-fat cheddar cheese, shredded
4 (8 inch each) fat-free flour tortillas
preheat the oven to 400 degrees f.
spray a nonstick baking sheet with nonstick spray; set aside.
spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
add the turkey, onion, garlic, chili powder, oregano, and cumin.
cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
stir in the tomato sauce and the chiles; bring to a boil.
reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
remove from the heat and stir in the cheddar cheese.
meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
spoon about 1/2 cup of the filling into the center of each tortilla.
fold in the sides, then roll to enclose the filling.
place the chimichangas, seam-side down, on the baking sheet.
lightly spray the tops of the tortillas with nonstick spray.
bake until golden and crisp, about 20 minutes. Do not turn.