Seafood Tortilla Lasagna

Seafood Tortilla Lasagna
Seafood Tortilla Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

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

Directions

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.

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