Seafood Tortilla Lasagna (Lasagne) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This was served at a potluck meal and everyone was begging for the recipe. It was the best seafood casserole type dish I have ever had! Ingredients:
1 (20 ounce) jar picante sauce |
1 1/2 lbs uncooked medium shrimp, peeled and deveined |
4 -6 garlic cloves, minced |
1/8 teaspoon cayenne pepper |
1 tablespoon olive oil |
1/3 cup butter |
1/3 cup flour |
1 (14 ounce) can chicken broth |
1/2 cup whipping cream |
15 (6 inch) corn tortillas, warmed |
16 ounces imitation crabmeat, flaked |
3 cups shredded colby-monterey jack cheese |
Directions:
1. Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
2. In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
3. In the same skillet, melt the butter. Stir in the flour until smooth. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat. Stir in the cream and picante sauce; heat through.
5. Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
6. Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
7. Repeat layers.
8. Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
9. Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.
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