Monday, March 12, 2007

Turkey Baked Chimichangas

1 lb smoked turkey breast
1 tbsp chili powder
2 cups shredded slaw cabbage
1-2 chipotles in adobo sauce
1 cup tomato sauce
3 scallions
salt and pepper
6 12 in flour tortillas
1 1/2 cups shredded cheddar cheese
2 tbsp vegetable oil
1 cup sour cream

Preheat oven to 400. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles, tomato sauce, and scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 min. To build, place handful of cheese near edge of tortilla. Pile 1/6 of filling in tortilla. Tuck in sides and roll tortilla tightly. Repeat to make 6 large stuffed tortilla wraps. Brush baking try with vegetable oil. Brush wraps with oil and bake until deep golden, about 15-17 minutes. top with sour cream (salsa and cilantro if desired).

This is a recipe from Rachael Ray. It is fast and a lot more healthy than restaurant chimichangas. The original recipe says it makes 4 chimis but I always make 6 or 7.

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