Steven’s Oven Baked Chimichangas

Ingredients

• 1-½ pound Ground Turkey ( Or Chicken)
• 1 package Taco Seasoning (1.25 Oz)
• 1-¼ cup Water
• 1 teaspoon Ground Cumin
• 2 teaspoons Chopped Fresh Oregano
• 2 Tablespoons Chopped Fresh Cilantro
• 1 can Fire-roasted Green Chiles (7 Oz.)
• ½ cups Diced Fresh Tomatoes
• 2 Chopped Green Onions
• ½ cups Low Fat Sour Cream
• ½ cups Shredded Cheddar Cheese
• 4 Tablespoons Melted Butter
• 6 Flour Tortillas (burrito Sized / Large)
• ½ cups Shredded Cheddar Cheese (to Melt On Top)
• GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Preparation Instructions

Preheat oven to 450 degrees. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.