Baked Turkey & Jack Cheese Chimichangas

I've made this recipe a few times already and Ben actually gave it a 4 out of 5 - which is incredibly high considering it's healthy. I especially like this because I can make the chimichangas as stated, but I also have used the left over meat mixture on top of salad for a quick and easy lunch.

Baked Turkey and Jack Cheese Chimichangas
POINTS: 5

2 sprays cooking spray
1/2 pound lean ground turkey
16 oz fat-free canned refried beans (I used black beans)
1 3/4 cup salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup salsa
1/2 cup fat-free sour cream
** I also added about 1 cup of chopped mushrooms in here somewhere)



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. (I added the sour cream here because I don't like it on top)

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, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.