Cheesy Shrimp Enchilada BakeLisa Hubbard
Recipe information
Yield
Makes 2 servings
Ingredients
Sauce:
1 can (14.5 ounces) 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% shredded fat-free cheddar (4 ounces)
Preparation
Step 1
Heat oven to 375°F.
Sauce:
Step 2
Combine all sauce ingredients in a bowl.
Enchiladas:
Step 3
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.
To reheat:
Step 4
Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
Nutrition Per Serving
Per serving: 489 calories
11.9 g fat
3.8 g saturated
47 g carbohydrates
7 g fiber
48 g protein
#### Nutritional analysis provided by Self
Recipe notes
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