Seafood Tortilla Lasagna (Lasagne) - cooking recipe

Ingredients

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

Preparation

Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
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.
Reduce heat. Stir in the cream and picante sauce; heat through.
Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
Repeat layers.
Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
Bake, uncovered, at 375\u00b0F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.