Seafood Tortilla Lasagna (lasagne)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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 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.