- 1 can (14.5 oz) diced tomatoes
- 1/2 cup Onion and Garlic Mix
- 4 chipotle chiles, finely diced
- 1/4 teaspoon salt
- 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
Heat oven to 375°.
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.
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.
To reheat Bake, covered with foil, at 400° for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
489 calories per serving, 11.9 g fat (3.8 g saturated), 47 g carbs, 7 g fiber, 48 g protein
Reference: self.com/October 2009