Turkey Chimichangas
- SERVES
- 8
- COOK TIME
- 30 Min
I just love that name! Now, these may not sound easy, but they are...especially when you bake them instead of deep-fry them.
What You'll Need
- 1/2 cup vegetable oil, divided
- 1 medium-sized onion, chopped
- 1 can (4 ounces) chopped green chilies, drained
- 1/4 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 2 1/2 cups shredded cooked turkey
- 8 ten-inch flour tortillas
- 1 medium-sized ripe tomato, chopped
- 1 cup (4 ounces) shredded Mexican cheese blend
What to Do
- Preheat the oven to 425 degree F.
- In a medium-sized skillet, combine 2 tablespoons oil, the onion, chilies, garlic, and cumin over high heat. Cook for 3 to 4 minutes, or until the onions are tender. Add the turkey and cook for 2 to 3 minutes, or until thoroughly heated.
- Spoon the mixture evenly onto the center of the tortillas then top with the tomato and cheese. Fold the bottom of each tortilla up over the cheese, then both sides over, envelope fashion. Fold the top closed.
- Pour the remaining oil onto a large rimmed baking sheet and place the chimichangas seam side down on the baking sheet; using a pastry brush, thoroughly coat each with oil. Bake for 18 to 20 minutes, turning halfway through the baking. Serve immediately.
Notes
You can use two 10-ounce cans of chunk white turkey, drained and flaked, in place of the shredded cooked turkey.
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