While this recipe uses canned enchilada sauce for convenience, I would recommend using a homemade enchilada sauce especially if you are trying to cut back on the sodium. (theapronadventures.com)
13.25 oz box dry whole wheat linguine 2 tsp extra-virgin olive oil 3 bell peppers, sliced thinly into strips (I used 1 green, 1 yellow, 1 orange) 1 large yellow onion, halved and sliced thinly into strips 2 1/2 Tbsp fajita seasoning, divided (look below for a QUICK and easy fresh fajita seasoning mix) 1 1/2 lb raw shrimp, peeled & deveined 10 oz can enchilada sauce 4 oz reduced fat cream cheese (gourmetdaytoday.com)
If you wish to avoid the tomatoy taste of canned enchilada sauce, read the label and avoid those that include tomato paste or tomato sauce. (delishknowledge.com)