Seafood Tortilla Lasagna

By GmaJan12

Ingredients

• 1 jar (20 ounces) picante sauce
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 4 to 6 garlic cloves, minced
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup heavy whipping cream
• 15 corn tortillas (6 inches), warmed
• 1 package (16 ounces) imitation crabmeat, flaked
• 3 cups (12 ounces) shredded Colby-Monterey Jack cheese
• Sour cream and minced fresh cilantro, optional

Details

Servings 12

Preparation

Step 1

Place picante sauce in a blender; cover and process until smooth. Set aside. In a large skillet cook shrimp and cayenne in oil for about 3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and set aside.

In the same skillet, melt butter. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream and picante sauce; heat through.

Spread 1/2 cup of sauce in a greased 13-in. x 9-in. baking dish. Layer with six tortillas, half of the shrimp, crab and sauce and 1-1/4 cups cheese. Repeat layers. Tear or cut remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.

Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with sour cream and minced cilantro if desired.

Yield: 12 servings.