Skinny Chimichangas

1/2 lb. ground, skinless turkey breast

1 onion, finely chopped

1 garlic clove, minced

2 tsp. chili powder

1 tsp. dried oregano

1/2 tsp. ground cumin

1 (8 oz) can tomato sauce

2 tbsp. chopped, mild, green chiles

1/2 cup shredded, reduced-fat, cheddar cheese

4 (8") fat-free tortillas (or you can use Buena Comida

Hand Stretched tortillas)

Preheat the oven to 400. Spray a nonstick baking sheet with spray; set aside. Spray a medium skillet with spray and heat over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano and cumin. Cook, breaking up the turkey, until browned (about 6 minutes). Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the cheese. Meanwhile, wrap the tortillas in foil and place in oven to warm for about 10 minutes. Spoon about 1/2 cup of the mixture in the center of each tortilla. Fold in the sides, and then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with cooking spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Makes 4 chimichangas @ 4 points each--What a deal!