Let's make it
In large saucepot, heat oil over medium-high heat; add onion and cook 5 minutes or until tender, stirring occasionally. Add tomatoes, broth and enchilada sauce; heat to a boil. Reduce heat to medium-low; add beans and tortillas. Cook, covered, 8 minutes or until tortillas begin to soften and soup thickens, stirring occasionally. Add chicken; cook, uncovered, 5 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese and salt. Makes about 10 cups.
Thread shrimp onto skewers; place on hot grill rack, cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once. During last minute of cooking, place rolls, cut side down, on hot grill rack; cook 1 minute or until lightly toasted.
Spread cut sides of rolls with remoulade. Remove shrimp from skewers; fill rolls with shrimp, tomatoes and lettuce. Serve with pickle chips, if desired.
Approximate nutritional values per serving (1 sandwich): 404 Calories, 18g Fat (4g Saturated), 163mg Cholesterol, 799mg Sodium, 40g Carbohydrates, 4g Fiber, 6g Sugars, 17g Protein