Susans Turkey Chimichangas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TURKEY AND CHEESE CHIMICHANGAS (WW)



Turkey and Cheese Chimichangas (Ww) image

We had these last night with recipe#246807 for a wonderful simple supper. If following the WW flex plan these are 5 points each. I used medium-hot salsa (Garcia's kitchen) for the turkey mixture and topped with hot salsa (Los Cuates). Recipe source: WW web site.

Provided by ellie_

Categories     Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Pam cooking spray
1/2 lb ground turkey
1 (16 ounce) can fat-free refried beans
1 3/4 cups salsa (see note in description)
1 (4 ounce) can green chili peppers, drained and diced
1 teaspoon chili powder
3 scallions, sliced
1 cup reduced-fat monterey jack cheese, shredded
8 burrito-size flour tortillas
1 cup salsa (see note in description)
1/2 cup nonfat sour cream (I used light sour cream)

Steps:

  • Preheat oven to 350-degrees F.
  • Spray a skillet with Pam.
  • Spray 13x9-inch baking pan with Pam.
  • Over medium-high heat cook turkey for 5 minutes or until browned.
  • Drain and then add next 5 ingredients (beans - scallios). Cook until heated through (3-5 minutes) and then stir in cheese. Take off of heat.
  • Meanwhile wrap tortillas in foil and warm in oven for 10 minutes.
  • To assmble chimichnagas spoon 1/2 cup of turkey mixture onto each tortilla and fold up sides and roll up burrito style.
  • Place chimichangas, seam side down in prepared baking pan.
  • Bake uncovered for 20 minutes or until tortillas are crisp and brown.
  • Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Nutrition Facts : Calories 376.7, Fat 9.3, SaturatedFat 2.7, Cholesterol 24, Sodium 1349.6, Carbohydrate 53.8, Fiber 6.7, Sugar 6.5, Protein 20.4

BAKED TURKEY AND JACK CHEESE CHIMICHANGAS - WEIGHT WATCHERS



Baked Turkey and Jack Cheese Chimichangas - Weight Watchers image

5 points a serving. Ridiculously easy. Great with a black bean and corn salad (not included in points.) PLEASE NOTE - THIS IS 9 POINTS WITH THE NEW WEIGHT WATCHERS !!!!

Provided by Rhiannon Deux

Categories     Poultry

Time 50m

Yield 8 chimichangas, 8 serving(s)

Number Of Ingredients 11

cooking spray (2 sprays)
1/2 lb uncooked ground turkey breast
16 ounces canned fat-free refried beans
1 3/4 cups salsa
4 1/2 ounces canned green chili peppers, mild, drained and diced
1 teaspoon chili powder
3 tablespoons scallions, thinly sliced
1 cup shredded reduced-fat monterey jack cheese
8 large burrito-size wheat flour tortillas
1 cup salsa
1/2 cup nonfat sour cream

Steps:

  • Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13 X 9 X 2-inch baking dish with cooking spray.
  • Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
  • Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
  • Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
  • Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.

SMOKED TURKEY BAKED CHIMICHANGAS



Smoked Turkey Baked Chimichangas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Steps:

  • Preheat your toaster oven to 400 degrees F or high.
  • Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, 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 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

THANKSGIVING CHIMICHANGA



Thanksgiving Chimichanga image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

Peanut oil or vegetable oil, for frying
1 pound leftover turkey meat, sliced
3 to 4 cups turkey gravy
Eight 12- to 14-inch flour tortillas
2 cups mashed sweet potatoes, warm
2 cups cranberry sauce
2 cups stuffing, warm
1 bunch fresh flat leaf Italian parsley
1 orange, sliced into wedges
1 cup fresh cranberries

Steps:

  • Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)
  • Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.
  • Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.
  • Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.
  • Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.
  • Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.

TURKEY CHIMICHANGAS W/GREEN CHILE SAUCE



Turkey Chimichangas w/Green Chile Sauce image

What to do with all that leftover turkey! I don't know about you but I don't want another bite of rich holiday food again for at least another year! I love the traditional Thanksgiving and Christmas meals but by the time Christmas is here I've pretty much had my fill of Turkey and Dressing. Turkey Chimichangas were filled with...

Provided by Diane Atherton

Categories     Turkey

Time 30m

Number Of Ingredients 32

2 1/2 c cooked turkey, chopped or shredded
2 Tbsp olive oil, extra virgin
1 large white onion, chopped
3 tsp minced garlic (i used jarred)
1 large jalapeno pepper, seeded and diced (remember to wear gloves when handling hot peppers)
1 1/2 tsp chili powder (use hot if you like a little heat)
1/2 tsp cumin
salt to taste
1/3 can(s) 10-oz rotel tomatoes, drained (reserve some for sauce and beans)
2 Tbsp fresh cilantro, chopped
1/4 c sour cream
4 10-inch flour tortillas
8 oz colby jack cheese, shredded (plus more for beans)
2 Tbsp each of butter and olive oil
mexican rice, cooked
GREEN CHILE SAUCE
1/2 large white onion, chopped
2 tsp minced garlic (i used jarred)
salt, to taste
1/4 tsp chili powder (hot chili powder if you like it spicy)
1/4 tsp cumin
2 4-oz cans green chiles, drained
1 c chicken broth or stock
1/3 can(s) rotel tomatoes, drained
REFRIED BEANS:
1 15-oz can refried beans
1/3 can(s) rotel tomatoes
1/4 c colby jack cheese, shredded
1 Tbsp chile peppers
pinch chili powder
pinch cumin
pinch salt

Steps:

  • 1. Preheat oven to 450 degrees.
  • 2. Shred or chop turkey; set aside.
  • 3. REFRIED BEANS: Empty can of refried beans into a medium size pot. Add 1/3 can of the drained Rotel Tomatoes, 1/4 cup shredded Colby jack cheese, a spoonful of the green Chile peppers, a pinch of chili powder, a pinch of cumin and salt to taste. Heat over med/low heat until cheese melts; stirring occasionally.
  • 4. Heat 2 Tbsp extra virgin olive oil in large skillet over med/low heat. Add onions, garlic and jalapeno; cook until onions are tender. Add chili powder, cumin and salt; stir in 1/3 can rotel tomatoes and 2 Tbsp chopped fresh cilantro; continue cooking until moisture cooks out (about 2 minutes). Stir in turkey and sour cream, cooking and stirring until warm; remove from heat.
  • 5. Melt 2 Tbsp butter with 2 Tbsp olive oil. Brush oil mixture generously on a large rimmed baking sheet or pan. Spread about 2 Tbsp of the bean mixture down the center of each tortilla, leaving about 2 inch border. Divide chicken mixture into 4 equal parts and add to each tortilla. Top with 1/4 cup of shredded cheese. Fold top and bottom pieces in (the short edges) and then fold in the sides. Place seam side down on the baking sheet; brush with oil mixture.
  • 6. Bake about 10 minutes and then gently flip over and brush tops with oil and bake another 10 minutes.
  • 7. Remove from oven and serve with rice and any leftover refried beans. Top with sauce, lettuce, tomatoes, sour cream and more cheese if desired. Dress up to your preference.
  • 8. SAUCE: Combine ingredients and cook over medium heat until liquid reduces (about 20 to 30 minutes).

SUSAN'S TURKEY CHIMICHANGAS



Susan's Turkey Chimichangas image

Discovered this out of an old 17 magazine when I was a teen, I started making this for Mexican night when I was a newlywed. My husband I would have friends over and I would always have to make sure I would send left overs home with them. Now when I make then I make a triple batch, freeze then and when we see friends and family they love the food gift.

Provided by Susan Roither @Soosie

Categories     Turkey

Number Of Ingredients 8

2 pound(s) ground turkey meat
1 jar(s) your favorite salsa
2 1/4 ounce(s) taco seasoning mix
2 package(s) flour tortillas (10 inches in diameter
1 cup(s) canola oil (you may need more later) divided
1 can(s) refried beans fat free
2 cup(s) mexican blend shredded cheese divided
1 jar(s) sour cream, fat-free

Steps:

  • preheat oven to 350 degrees, brown up turkey and add taco seasoning and cook according to seasoning directions.
  • Using a pastry brush, lightly coat shells on both sides with oil, stack and wrap in tin foil. Place shells in oven and heat for 12 min. When you remove the shells, keep oven at 350.
  • For assembling: imagine center line of shell, spoon 1 table spoon of beans, 3tbs of meat, 1tbs salsa, sprinkle cheese and fold into center line tuck in corners the fold the rest.
  • Once assembling is done you want to add rest oil to skillet over medium-high heat. When hot enough fry each side of chimi for 1 minute (until golden brown) drain on paper towel and put onto foil line baking sheet. **Special note, after frying and once chimi is cool you may store the extra in freezer bags and freeze them for guest or later meals...
  • Once frying is done, sprinkle more salsa on top and rest of cheese then bake for 15 min. until cheese is melted.

More about "susans turkey chimichangas recipes"

BAKED TURKEY CHIMICHANGAS RECIPE {EASY TACO TUESDAY RECIPE}

From tastesoflizzyt.com
5/5 (4)
Category Main Dish
Cuisine Mexican
Published Oct 2, 2019


TURKEY CHIMICHANGAS RECIPE | RECIPELAND
Gravy Survival Guide; Guide for Broiling Beef, Veal, Lamb, Chicken and Pork; Guide for cooking Pork - Safe Internal Temperatures; Guide for Roasting Beef, Veal, Lamb, Poultry and Pork.
From recipeland.com


SMOKED TURKEY BAKED CHIMICHANGAS – RACHAEL RAY
1 pound thickly sliced smoked turkey from deli counter, chopped. 1 tablespoon chili powder. 2 cups shredded slaw cabbage. 1-2 chipotles in adobo sauce – use 1 for moderate heat, 2 for …
From rachaelray.com


7 EASY AND TASTY TURKEY CHIMICHANGAS RECIPES BY HOME COOKS
cooked chicken, turkey, pork, or beeof, (16 oz) refried beans, (8 oz) jar salsa, (4.5 oz) diced green chili peppers, drained, thinly sliced green onions, shredded Monterey Jack or cheddar cheese, …
From cookpad.com


BAKED TURKEY & BLACK BEAN CHIMICHANGAS | FRICK'S …
Step 1. Preheat oven to 400°F. Lightly spray a cookie sheet with cooking spray. Set aside. Step 2. Cut turkey meat from bone, then cut into smaller pieces.
From fricksqualitymeats.com


BEST TURKEY CHIMICHANGAS RECIPE - HOW TO MAKE …
Nov 30, 2014 Directions. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and garlic and cook until softened. If using fresh green chiles, add them now too.
From food52.com


RECIPE: BETTER HOMES AND GARDENS CHIMICHANGAS FOR SUSAN
In Reply to: Your name: Enter a Recipe / Message Title (required): Please select one: This message includes a recipe that I have not made Recipe: will appear as the first word of the …
From recipelink.com


BAKED TURKEY CHIMICHANGA RECIPE - NATIONAL TURKEY FEDERATION
Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. In a large heavy nonstick skillet, over medium heat, cook the turkey and onion until all pink disappears from the …
From eatturkey.org


BAKED TURKEY CHIMICHANGAS - HOT ROD'S RECIPES
Nov 21, 2024 Place a tortilla on a work surface and spoon about 3/4 to 1 cup of the turkey mixture down the center. Assemble the burrito by folding the right and left sides of the tortilla …
From hotrodsrecipes.com


TURKEY CHIMICHANGAS RECIPE - MEXGROCER.COM
Directions. 1. Brown ground turkey; drain off fat. Stir in seasoning mix and water. Simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 cup of the sour cream.
From mexgrocer.com


BAKED CHEESE AND TURKEY CHIMICHANGAS - SLENDERBERRY
2. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions.
From slenderberry.com


TURKEY CHIMICHANGAS - CHRISTINE AVANTI
Add the leftover turkey, taco seasoning mix and ⅔ cup water. Stir and simmer for 2 minutes. 1 cup leftover turkey, 1 packet low sodium Taco seasoning mix, ⅔ cup water
From christineavanti.com


BAKED TURKEY AND BLACK BEAN CHIMICHANGAS - SIMPLE, …
Oct 29, 2018 Preheat oven to 400 degrees. Lightly spray a cookie sheet with cooking spray. Set aside. Cut turkey meat from bone, then cut into smaller pieces.
From simplesweetsavory.com


THANKSGIVING CHIMICHANGA RECIPE - CHEF'S RESOURCE RECIPES
Assemble the chimichangas: Spoon about 1/4 cup of the chicken mixture onto the center of a tortilla, leaving a 1-inch border around the edges. Fold the tortilla: Fold the bottom edge of the …
From chefsresource.com


Related Search