Cheesy Shrimp Enchilada Bake

From the kitchen of Carly

Crispy corn tortillas layered with lime-kissed shrimp, roasted broccoli, and sharp cheddar, then smothered in a smoky chipotle tomato sauce. This bake comes together in one dish and delivers serious flavor with zero fuss. Make it now or freeze for later.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 can (14.5 ounces) diced tomatoes
  • 11/2 cup Onion and Garlic Mix
  • 14 chipotle chiles, finely diced
  • 11/4 teaspoon salt
  • 13 corn tortillas, halved
  • 13/4 cup Broccoli and Red Bell Pepper Mix
  • 11 cup Lime Shrimp
  • 11 cup 75% shredded fat-free cheddar (4 ounces)

Instructions

  1. Heat oven to 375°F.

  2. Combine all sauce ingredients in a bowl.

  3. 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.

  4. Bake, covered with foil, at 400°F for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.