Shrimp Enchiladas

Adapted from Mel's Kitchen Cafe.

Prep: 20-30 min / Cook: 30-35 min.
Yield: 8-10 enchiladas

Cheese Sauce:
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small onion, diced
2 Tbs. butter
1/2 tsp. oregano
1/2 tsp. salt (optional)
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 Tbs. flour
3/4 cup fat-free half-and-half
1 1/2 cups Monterey Jack or Pepper Jack cheese
1/2 cup reduced-fat sour cream

Enchiladas:
2 Tbs. butter
1 1/2 lbs. shrimp, peeled, deveined, and chopped into bite-size pieces
2 cups chopped ripe tomatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 small onion, diced
1 1/2 cups Monterey Jack or Pepper Jack cheese
8-10 soft taco size flour tortillas

To make cheese sauce, saute peppers and onion in butter until crisp-tender.  Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute.  Whisk in half-and-half and continue cooking for 3 minutes, or until slightly thickened.  Add cheese; stir until melted.  Add sour cream; stir to blend.  Set aside.

In another skillet, melt butter.  Saute onion and peppers until crisp-tender.  Add shrimp; saute until pink (don't overcook!).  Add tomatoes and 1/2 of the cheese sauce.  Spoon about 1/3-1/2 cup shrimp mixture into each tortilla.  Sprinkle a bit of cheese on top of filling, leaving some to sprinkle on top of enchiladas.  Roll the enchiladas up tightly.  Arrange seam side down in a 9x13" glass baking dish.  Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350F for 30-35 minutes.

Notes:
- Don't forget to add the cheese into the enchiladas.  I forgot that step and had to go back and unroll each one to add it--not easy when they've already absorbed some of the liquid from the filling.  They weren't pretty, hence no picture.
- The original recipe uses whipping cream and regular sour cream, which I'm sure makes richer enchiladas.  Having jumped straight to the no-fat and low-fat ingredients, I have nothing to compare it to.
- If you use small shrimp, I don't see why you'd need or want to chop them up.

Makeover Taco Soup

Yield: 7 cups

1 lb. lean ground turkey
1/2 medium red onion, diced
8 oz. no-salt added-tomato sauce
1 (14 1/2 oz) can fire-roasted diced tomatoes, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium whole kernel corn, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium kidney beans, undrained
3 1/2 Tbs. Homemade Taco Seasoning Mix
1-2 cups water

Garnishes:
Shredded cheese
Fritos
Light or fat free sour cream OR plain, fat-free Greek yogurt

Brown turkey and onion; drain.  Add tomato sauce, tomatoes, corn, beans, taco seasoning, and water.  Cover and simmer 20 minutes, stirring occasionally.

Nutrition Facts:
1 cup (no garnishes) = 225 calories, 5.32 g fat (1.2 g saturated fat), 37 mg cholesterol, 304 mg sodium, 25.2 g carbohydrates, 7.3 g dietary fiber, 9 g sugar, 19 g protein

Notes:
- The nutrition facts listed use no-salt-added corn and reduced sodium kidney beans.  Amounts will actually vary by brand.