seafood tortilla lasagna

Name: seafood tortilla lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 jar (20 ounces) picante sauce; 1-1/2 pounds uncooked medium shrimp (peeled and deveined); 4 to 6 garlic cloves (minced); 1/8 teaspoon cayenne pepper; 1 tablespoon olive oil; 1/3 cup butter; 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

A unique main dish blending lasagna, seafood, and Mexican flavors, made with corn tortillas instead of traditional lasagna noodles.

1h 0m

Easy

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Ingredients

picante sauce 1 jar (20 ounces)

uncooked medium shrimp (peeled and deveined) 1-1/2 pounds

garlic cloves (minced) 4 to 6

cayenne pepper 1/8 teaspoon

olive oil 1 tablespoon

butter 1/3 cup

all-purpose flour 1/3 cup

chicken broth 1 can (14-1/2 ounces)

heavy whipping cream 1/2 cup

corn tortillas (6 inches, warmed) 15

imitation crabmeat (flaked) 1 package (16 ounces)

shredded Colby-Monterey Jack cheese 3 cups (12 ounces)

Instructions

Step 1

Place picante sauce in a blender or food processor; cover and blend until smooth. Set aside.

Step 2

In a skillet, cook shrimp, garlic, and cayenne pepper in oil until shrimp turn pink, about 3 minutes; remove and set aside. In the same skillet, melt butter. Stir in flour until smooth. Gradually add chicken broth. Bring to a boil; cook and stir for 2 minutes until thickened. Reduce heat. Stir in heavy whipping cream and picante sauce; heat through.

Step 3

Spread 1/2 cup of sauce in a greased 13x9x2 inch baking dish. Layer with 6 corn tortillas, half the shrimp, crabmeat, and white sauce, plus 1 1/4 cups cheese. Repeat the layers. Tear the remaining corn tortillas and arrange over the cheese. Sprinkle with the remaining cheese.