Baked Turkey and Jack Cheese Chimichangas

Baked Turkey and Jack Cheese Chimichangas (from WW website)
Serves: 8

• 2 sprays cooking spray
• 1/2 pound lean ground turkey
• 16 oz fat-free canned refried 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

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, 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.

Points per serving: 5