Smoked Turkey Baked Chimichangas

Recipe Ingredients

1 lb	454g / 16oz	Thickly-sliced smoked turkey - chopped
1 tablespoon	15ml	Chili powder
2 cups	474ml	Shredded slaw cabbage
1		Chipotle in adobo sauce - (to 2)
		= (use 1 for moderate heat, 2 for
		Extra-hot chimichangas)
1 cup	237ml	Tomato sauce
3		Scallions - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Flour tortillas - (12" dia)
1 1/2 cups	355ml	Shredded sharp cheddar, smoked white
		Cheddar or Pepper Jack cheese - (6 oz)
2 tablespoons	30ml	Vegetable or olive oil
1 cup	237ml	Sour cream
2 tablespoons	30ml	Chopped cilantro leaves
		= (or flat-leaf parsley)
1		Vine ripe orange or yellow tomato - seeded, and
		Finely chopped

Recipe Instructions

Preheat your toaster oven to 400 degrees 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D28) - from the TV FOOD NETWORK

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