Baked Turkey and Jack Cheese Chimichangas

2 spray(s) cooking spray
1/2 pound(s) uncooked ground turkey breast 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(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla's
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Directions Preheat oven to 350* F. Coat a large skillet with cooking spray. Coat a 13 x 9 x 2 inch 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 into 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. This is a weight watchers recipe, so I thought that I would include the serving size and point value. Point value: 6 Serves: 8