Shrimp Enchiladas!

As I was browsing through my new favorite place to find recipes, SELF Magazine, I found this delicious recipe for shrimp enchiladas.  This dish is healthy, and protein packed to keep you full and energized.

INGREDIENTS

Sauce

• 1 can (14.5 oz) 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% 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 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.

THE SKINNY

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