I love chimichangas, but I know fried foods are not exactly healthy. The crisp outer shell makes my mouth water, so I was excited when I found this recipe which eliminates the frying element. Butter is used instead of oil, but I think it does make a difference. Every little bit counts, right? I can’t wait to try this technique on my favorite chicken flautas recipe.
- 1-1/2 lb ground turkey (or shredded chicken)
- 1 pkg taco seasoning (1.25 oz)
- 1-1/4 c water
- 1 tsp ground cumin
- 2 tsp chopped fresh oregano
- 2 Tbs chopped fresh cilantro (opt)
- 1 can fire-roasted green chiles (7 oz)
- 1/2 c diced fresh tomatoes
- 2 chopped green onions
- 1/2 c low fat sour cream
- 1/2 c shredded cheddar cheese
- 4 Tbs melted butter
- 6 burrito sized flour tortillas
- 1/2 c shredded cheddar cheese (to melt on top)
- Garnish: tomatoes, lettuce, cheese, guacamole, salsa, sour cream, etc.
Saute turkey until cooked through and starting to brown. Add taco seasoning and stir. Add water. Over medium-low heat cook until liquid is reduced by 2/3.
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 c. cheddar cheese.
Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 of filling into center of tortilla and fold like an envelope.
Preheat oven to 450 F. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they do not touch. Bake 15-20 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with garnishes and salad.