Ingredients

• 8 whole wheat tortillas
• 2 cups boneless chicken, cooked and shredded
• 1 cup cauliflower, steamed, mashed
• 1/2 cup cottage cheese
• 3 scallions, sliced
• 1/3 cup fresh cilantro, chopped
• 1 14oz can mild enchilada sauce
• 1/4 cup Frank's Red Hot sauce
• 2-3 ounces Gorgonzola cheese

Directions

1. Mix together shredded chicken and mashed cauliflower in a large bowl.

2. Fold in cottage cheese, half the cilantro, and sliced scallions.

3. In a small bowl, combine the can of enchilada sauce with 1/4 cup hot wing sauce.

4. Pour about 1/2 cup of the mixed sauce into the bowl with the chicken. Mix thoroughly.

5. Spoon and spread a little of the sauce in the bottom of a 9×13 inch baking pan.

6. Place 1/3 cup of chicken filling in each tortilla. Roll and place seam side down in the prepared baking dish.

7. When all tortillas are stuffed, pour remaining sauce over top of tortillas.

8. Bake in an oven preheated to 350 degrees for 20 minutes.

9. Remove from oven and top with gorgonzola cheese and remaining cilantro.

10. . Serve with a wedge of lime.

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