Ingredients

• 1 can (14.5 ounces) 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% shredded fat-free cheddar (4 ounces)

Instructions

1. Heat oven to 375°F.
2. Sauce: Combine all sauce ingredients in a bowl.
3. Combine all sauce ingredients in a bowl.
4. 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.
5. 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.
6. To reheat: Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
7. Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.