Turkey leftovers enchiladas



1 serving 

Each serving provides 
1 lean
3 greens 
3 condiments 

2 egg thins- 1 green 
3 oz. cooked chicken or turkey - 1/2 leaner 
1/2 cup low moisture mozzarella shredded cheese - 1/2 lean 
1/2  cup cauliflower rice( I used the Mediterranean cauliflower rice) -1 green 
1/2 cup sliced mushrooms -1 green 
1/4 cup + 2 Tablespoons reduced fat Bertolli Alfredo sauce- 3 condiments ( you can use 1/4 cup Classico lite Alfredo sauce instead if you prefer= 3 condiments) 





Preheat oven to 350. In a bowl mix together your shredded cooked turkey or chicken, 1/4 cup shredded mozzarella cheese; the cauliflower rice, 1/4 cup mushrooms and 2 Tablespoons of the Bertillo sauce. If you are using the Classico Alfredo then skip adding to the filling mixture. Mix the filling up good and divide among 2 egg thins and roll up. If you have to much filling then reserve and add it on top. Place the 2 on a medium casserole dish and our your Alfredo sauce over top. Top with the remaining 1/4 cup mozzarella cheese. Cover with foil and bake for approximately 30 minutes till bubbly hot. 




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