Baked Chimichangas

I keep waiting to settle into the school routine, but so far, every day seems a little crazy!  Maybe one day we'll adjust.  For now, just getting to soccer practice, managing homework, folding laundry, school pick up, and making dinner seems like a miracle. While I hope everyone else is fairing better, I imagine most families are very busy this time of year.  With that in mind, here is a quick recipe that can be prepared in just a few minutes, prepped in advance, taken on the road, and my family loves.  

Baked Chimichangas
Ingredients:

• 1 lb. ground turkey
• 1 lb. mixed frozen veggies chopped fine (Birdseye Normandy Blend)
• Taco seasoning (Taco Bell Chipotle Flavor Mix)
• Tortillas
• Shredded cheese
• Butter
• Sour cream
• Salsa

Method:

1. Preheat oven to 400 degrees F.  Cook ground turkey in a saute pan over medium heat until cooked though.  Microwave veggies in a covered dish with a bit of water for 5 minutes.  Drain water and chop.  Add veggies to turkey and prepare taco seasoning according to package directions.
2. Layer shredded cheese and turkey mix on each tortilla.  I use burrito size tortillas for adults and fajita size for the kids.  Fold in the ends and roll like a burrito.  Place on a baking pan and spread the outside of the tortilla with a half teaspoon of butter.  The butter is optional, but the tortilla will not crisp as well without it.  
3. Bake for 20 minutes.  
4. Serve topped with sour cream and salsa. 

This dish also travels very well.  Allow the chimichangas to cool a bit and the cheese will help hold it all together.  Bring sour cream and salsa on the side for dipping, and its the perfect dinner to eat at the soccer field.

I hope your family enjoys it as mine!