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Cheesy Shrimp Enchilada Bake

2.5

(10)

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Cheesy Shrimp Enchilada BakeLisa Hubbard

Recipe information

  • Yield

    Makes 2 servings

Ingredients

Sauce:

1 can (14.5 ounces) diced tomatoes
4 chipotle chiles, finely diced
1/4 teaspoon salt

Enchiladas:

3 corn tortillas, halved
1 cup 75% shredded fat-free cheddar (4 ounces)

Preparation

  1. Step 1

    Heat oven to 375°F.

  2. Sauce:

    Step 2

    Combine all sauce ingredients in a bowl.

  3. 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.

  4. 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

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