Cheesy Shrimp Enchilada Bake

By AJandColleen

489 calories per serving, 11.9 g fat (3.8 g saturated), 47 g carbs, 7 g fiber, 48 g protein

Ingredients

• Sauce
• * 1 can (14.5 oz) diced tomatoes
• * 1/2 cup Onion and Garlic Mix
• * 4 chipotle chiles, finely diced
• * 1/4 teaspoon salt
• Enchiladas
• * 3 corn tortillas, halved
• * 3/4 cup Broccoli and Red Bell Pepper Mix
• * 1 cup Lime Shrimp
• * 1 cup 75% fat-free cheddar (4 oz), shredded

Details

Servings 2

Preparation

Step 1

Sauce:
Combine all sauce ingredients in a bowl.


Enchiladas:
Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of Lime Shrimp and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining 1 1/4 cups sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.

Onion and Garlic Mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.

Broccoli and Red Bell Pepper Mix:
Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.

Lime Shrimp:
Combine in a bowl: 1 lb large shrimp, shelled (tails removed), deveined and coarsely chopped; 1 cup chopped cilantro; and juice of 1 1/2 limes. Toss until shrimp are coated.