Skinny Chimichangas

1. Preheat the oven to 400 degrees F.

2. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.

3. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

4. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

5. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling.

6. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray.

7. Bake until golden and crisp, about 20 minutes. Do not turn.