posted by Sue Freeman 04-07-100 9:34 AM
Seafood Tortilla Lasagna
Taste of Home Magazine for April/May of 2000.
1 jar picante sauce (20 oz.)
1 1/2 lbs. shrimp, uncooked, peeled and deveined
4 to 6 cloves of garlic, minced
1/8 tsp. cayenne pepper
1 tablespoon olive oil or veggie oil
1/3 cup butter or margarine
1/3 cup all purpose flour
1 can chicken broth (14 1/2 oz.)
1/2 cup whipping cream
15 corn tortillas (6 inches) warmed
1 pkg. crabmeat, flaked (can use imitation)
3 cups shredded Monterey/Colby Jack Cheese
Preheat oven to 375 degrees.
Place picante sauce in blender or food processor and process until smooth. Set aside.
In a skillet cook shrimp, garlic and cayenne in oil until shrimp turn pink, about 3 minutes. Remove and set aside.
In same skillet, melt butter. Stir in sflour 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 13x9x2 inch baking dish. Layer with 6 tortillas, half of the shrimp, crab and white sauce and 1 1/4 cups cheese. Repeat layers.
Tear or cut remaining tortillas into strips and arrange over top of cheese. Sprinkle with remaining cheese.
Bake uncovered at 375 for 30 to 35 minutes or until bubbly. Let stand 15 minutes before serving.
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