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Cheesy Bean Enchilada Bake is for Dinner.

Cheesy Bean Enchilada Bake takes 15 minutes to prepare.

Cheesy Bean Enchilada Bake takes 25 minutes to cook.

Cheesy Bean Enchilada Bake makes 2 servings.

The ingredients for Cheesy Bean Enchilada Bake are:

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 White Beans
2 oz Mozzarella Cheese, part skim shredded

Orginal recipie calls for 1 cup 75% fat-free cheddar (4 oz), shredded but I couldn't find it so I used less regular cheddar

Here is how you make Cheesy Bean Enchilada Bake:

PREPARATIONHeat 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.Number of Servings: 2

The nutritional information for Cheesy Bean Enchilada Bake is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 448.4

• Total Fat: 8.5 g
• Cholesterol: 16.4 mg
• Sodium: 592.8 mg
• Total Carbs: 60.9 g
• Dietary Fiber: 11.4 g
• Protein: 20.6 g

Cheesy Bean Enchilada Bake is Mexican cuisine.