Preheat the oven to 400. Spray a nonstick baking sheet with nonstick spray; set aside.
Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin.
Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.
Stir in the tomato sauce and the the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Soon about 1/2 cup of the filling into the center of each tortillas. Fold in the sides, then roll to enclose the filling.
Place the chimichangas, seam-side down, on a baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.
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|Serving Size: 1 Serving (1237g)|
|Recipe Makes: 4|
|Calories from Fat: 236 (20%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 40.3mg||12 %|
|Sodium 6402.1mg||221 %|
|Potassium 3505.6mg||92 %|
|Total Carbohydrate 193.1g||57 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 170.7g|
|Protein 51.3g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1188
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