Chimichangas My Take On Ww Recipes

CHIMICHANGAS (MY TAKE ON WW RECIPE)

Chimichangas (My Take on Ww Recipe) image

While the WW recipe was good, I wanted to change it just a bit to suite my own preferences. Here's what I came up with.

Provided by SmoochTheCook

Categories Poultry

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb ground turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
2 tablespoons diced green chilies
1/3 cup fat free cheese (your choice)
4 (8 inch) whole wheat tortillas

Steps:

Preheat oven to 400 degrees F.
Spray a baking sheet with nonstick spray.
Spray a skillet with nonstick spray; set over medium-high heat.
Add the turkey, onion, garlic, chili powder, oregano, and cumin and cook until the turkey is done.
Add 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, 5 minutes or so.
Remove from the heat and stir in 1/2 the cheddar cheese.
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.
Sprinkle the other 1/2 of the cheese on top.
Bake until golden, 15 minutes or so. Enjoy!

TURKEY AND CHEESE CHIMICHANGAS (WW)

Turkey and Cheese Chimichangas (Ww) image

We had these last night with recipe#246807 for a wonderful simple supper. If following the WW flex plan these are 5 points each. I used medium-hot salsa (Garcia's kitchen) for the turkey mixture and topped with hot salsa (Los Cuates). Recipe source: WW web site.

Provided by ellie_

Categories Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

Pam cooking spray
1/2 lb ground turkey
1 (16 ounce) can fat-free refried beans
1 3/4 cups salsa (see note in description)
1 (4 ounce) can green chili peppers, drained and diced
1 teaspoon chili powder
3 scallions, sliced
1 cup reduced-fat monterey jack cheese, shredded
8 burrito-size flour tortillas
1 cup salsa (see note in description)
1/2 cup nonfat sour cream (I used light sour cream)

Steps:

Preheat oven to 350-degrees F.
Spray a skillet with Pam.
Spray 13x9-inch baking pan with Pam.
Over medium-high heat cook turkey for 5 minutes or until browned.
Drain and then add next 5 ingredients (beans - scallios). Cook until heated through (3-5 minutes) and then stir in cheese. Take off of heat.
Meanwhile wrap tortillas in foil and warm in oven for 10 minutes.
To assmble chimichnagas spoon 1/2 cup of turkey mixture onto each tortilla and fold up sides and roll up burrito style.
Place chimichangas, seam side down in prepared baking pan.
Bake uncovered for 20 minutes or until tortillas are crisp and brown.
Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Nutrition Facts : Calories 376.7, Fat 9.3, SaturatedFat 2.7, Cholesterol 24, Sodium 1349.6, Carbohydrate 53.8, Fiber 6.7, Sugar 6.5, Protein 20.4

CHIMICHANGAS

Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

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