- 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)
Heat oven to 375°F.
Combine all sauce ingredients in a bowl.
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.
Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.
My friend, A, and I decided to add some elements into this recipe. I don't like red peppers, so we nixed them and just put the broccoli in. We also added some black beans (canned) and fresh spinach into the bake. We also used whole wheat tortillas instead of corn tortillas. This recipe came out awesome. It's also great reheated-I ate it for the rest of the week.