• 1/2 lb shredded chicken breast or lean ground beef 
  • 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 mild green chilies, chopped
  • 1/3 cup reduced-fat cheddar cheese, shredded
  • 4 (8 inch) fat free tortillas, flour
  • Directions:
    1. Preheat the oven to 400 degrees F.
    2. Spray a nonstick baking sheet with nonstick spray; set aside.
    3. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
    4. Add the turkey, onion, garlic, chili powder, oregano, and cumin.
    5. Cook chicken and shred or brown ground beef, whichever you decide to use.
    6. Stir in the tomato sauce and the chiles; bring to a boil.
    7. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
    8. Remove from the heat and stir in the cheddar cheese.
    9. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
    10. Spoon about 1/2 cup of the filling into the center of each tortilla.
    11. Fold in the sides, then roll to enclose the filling.
    12. Place the chimichangas, seam-side down, on the baking sheet.
    13. Lightly spray the tops of the tortillas with nonstick spray.
    14. Bake until golden and crisp, about 20 miuntes.
    15. Do not turn.

    Top with low fat shredded cheese if you wish
    Serve with fat free refired beans and homemade salsa and chips.