| 8 ounces | Ground 90% lean beef or turkey |
| 1/2 cup | Chopped onion |
| 1/2 teaspoon | Minced garlic |
| 1 cup | Chunky salsa |
| 1 teaspoon | Chili seasoning |
| 8 | (6-inch) flour tortillas |
| 1/4 cup | No-fat sour cream |
Heat oven to 475 degrees F. Spray a 9 x 13-inch baking dish with olive oil-flavored cooking spray.
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.
Bake for 12 to 14 minutes or until golden brown.
For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
Serves 4 (2 each). Serving size (2 chimichangas)
Per serving: 276 Cal, 8g Fat, 2g Fiber Healthy Exchanges: 2 Bread, 1 1/2 Protein, 3/4 Vegetable, 15 Opt. Cal. Diabetic: 2 Starch, 1 1/2 Meat, 1 Vegetable
6 WW points