SUPREME RECIPE OF THE WEEK: CHEESY SHRIMP/TURKEY ENCHILADA BAKE

Cheesy Shrimp/TurkeyEnchilada Bake  

Serves 4

INGREDIENTS

Sauce

• 2 can (28.5 oz) diced tomatoes
• 1 cup Onion and Garlic Mix
• 8 chipotle chiles, finely diced
• 1/2 teaspoon salt

Enchiladas

• 6 corn tortillas, halved
• 1 1/2 cup Broccoli and Red Bell Pepper Mix
• 2 cup Lime Shrimp/Turkey Breast
• 2- cup 75% fat-free cheddar (4 oz), shredded

PREPARATION

1.               Heat oven to 375°.

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 6 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 9 tortilla halves, Broccoli and Red Bell Pepper Mix and Lime Shrimp. Pour remaining sauce and cheese over shrimp. If not eating immediately, cover tightly and freeze. Otherwise, bake 30-40 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more. 

To reheat Bake, covered with foil, at 400° for 35 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.

The skinny

489 calories per serving, 11.9 g fat (3.8 g saturated), 47 g carbs, 7 g fiber, 48 g protein