Cheesy Shrimp Enchilada Bake
['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.
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