Ingredients

Makes 2 servings

　　

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)

　　

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