1 lb ground turkey breast
1 large onion, finely chopped
2 garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
1 tsp ground cumin
1 (15 ounce) can tomato sauce
4 tbsp mild green chilies, chopped
1 c reduced-fat cheddar cheese, shredded
8 (8 inch) fat free tortillas, flour
Preheat the oven to 400 degrees. 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 chilies; 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 cheese.
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. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes (you don't have to turn them). Top with whatever you like, and enjoy!
Original recipe found here.