Turkey Chimichangas
Submitted by diamond8300
Ground turkey seasoned with taco mix and nonfat sour cream, rolled in flour tortillas and pan-fried until crispy. These lighter chimichangas skip the deep fryer but keep all the crunchy, creamy, spiced flavor you crave.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minAll the crispy, creamy, Tex-Mex goodness of a chimichanga without the deep fryer guilt.
Ground turkey simmers with taco seasoning and water until thick and saucy, then nonfat sour cream gets stirred in to make the filling rich and creamy.
Roll it up tight in flour tortillas, fold the sides in, and pan-fry them in a nonstick skillet sprayed with cooking spray until they’re golden and crunchy on the outside.
Serve with more sour cream and salsa on the side for dipping and drizzling.
Six ingredients, 35 minutes, and you’ve got eight chimichangas that taste indulgent but won’t weigh you down.
Pro Tips
- Fold the sides of the tortilla in before rolling so the filling stays sealed during frying
- Brown them in batches of 4 so they have room to crisp up; crowding the pan creates steam instead of crunch
- Spray the skillet with cooking spray between batches for even browning
- For extra crunch, brush the tortillas lightly with oil before pan-frying
Ingredients
Directions
Brown turkey; drain.
Stir in seasoning mix and water. Bring to a boil.
Reduce heat to low; simmer 5 minutes, stirring occasionally.
Remove from heat; stir in 1 cup of the sour cream.
Place ⅓ cup of turkey mixture in center of each tortilla.
Fold in sides and roll up to enclose filling.
Heat large nonstick skillet on medium-high heat.
Spray with no stick cooking spray.
Brown 4 chimichangas on both sides.
Repeat with additional cooking spray and remaining chimichangas.
Serve with remaining sour cream and salsa.
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