Cali'flour Burrito & Enchiladas

Burrito

[1 Lean, 3 Green, 1-1/2 Condiment, 1 Fat]
 
1 Cali'LITE Crusts (3 Green, 1 Lean)

1 oz reduced-fat mozzarella (1/6 Lean)

2-1/2 ounces shredded skinless chicken breast (1/3 Lean)

1  Tablespoon Hot Sauce

2 Tablespoon Light Sour Cream (1 Fat)

Directions:

• Preheat oven to 375*F. 
• Place Cali'flour Crust on parchment paper lined baking Stone.
• Bake crust for 8-10 minutes, remove to add meat and cheese to the edge of crust then roll up together.
• Bake for 5 minutes to melt the cheese.

Enchilada Using Tomato Bisque

[1 Lean, 3 Green, 2 Condiments, 1 Fat, 1 Fueling]

• Make the Burrito above using ground Turkey or diced chicken breast. Reserve a little cheese for the top. Put the cooked Burrito on a plate then top with the following sauce and use 1/4 of the Enchilada for a fueling later.
• Dissolve 1 packet Tomato Basil Bisque in 3/4 cup boiling water. Let set for 30 minutes then add 2 Tablespoons hot sauce OR 1/2 tsp Enchilada seasoning. Sprinkle with reserved cheese. Microwave to melt cheese.Top with 2 Tablespoons Light Sour Cream (1 Fat)

*This Tomato Bisque Sauce is GREAT as a Soup or Chili base, too!

Enchiladas Using Red Pepper Sauce

[3 Servings (2/3 of an Enchilada): Each 1 Lean, 3 Green, 2 Condiments, 1 Fat]

2 Cali'LITE Crusts (6 Green, 1 Lean)  

3 oz reduced-fat mozzarella

4 ounces shredded skinless chicken breast, cooked in 2 Tablespoon Hot Sauce 

1/2 Cup diced Tomatoes (1 Green)  

Directions:

Preheat oven to 375*F.  Place Cali'flour Crusts on parchment paper lined Baking Stone. Bake crusts for 8-10 minutes, let rest 5 minutes.
Divide meat equally, plus 1-1/2 ounce cheese between the 2 crusts then roll up. Cover each with 1/2 cup Red Pepper Sauce (2 Green) then the remaining cheese.
Bake for 5-8 minutes to melt the cheese. 
Divide into 3 equal portions then top with 6 Tablespoon Light Sour Cream (3 Fat) Optional                                                                
BE CREATIVELY HEALTHY!     



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