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Seafood Enchilada Lasagna

Ingredients

  • 12 flour/corn blend tortillas I used Don Pancho brand
  • 8 to 16 oz. green chili enchilada sauce I used Frontera
  • 1 lb. raw shrimp size 51/60 (shelled, deveined, and rinsed)
  • 1 lb. imitation crab meat diced small you can use real crab if you want
  • 1-7 oz. can of pickled jalapeño slices drained
  • 1- 2 to 3 oz. can sliced black olives drained
  • 2 cloves of fresh garlic minced
  • 2-7 oz. cans of salsa verde
  • 1.5 tsp. cumin
  • 1 to 2 Tbsp. oil I used grape seed oil
  • 1 pint heavy cream
  • 8 oz cream cheese cubed
  • 16 oz. 2 packages Mexican style shredded cheese (I used Kraft with a hint of Philadelphia cream cheese)

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9"x13" pan with foil lined parchment paper.
  2. In a small sauce pan heat cream over medium low.
  3. When the cream is hot (almost a simmer) add the cream cheese and stir until smooth.
  4. Remove the cream mixture from the heat and add 1/2 (8 oz.) of the shredded cheese (a little at a time), stirring constantly until all cheese is melted in and the sauce is smooth. Add 1/2 tsp. of the cumin and stir. Set aside.
  5. Over medium high heat in a medium sauté pan add the oil, jalapeños, olives, and garlic. Stir for a minute.
  6. Add the raw shrimp and the imitation crab meat and stir until the shrimp begins to turn pink.
  7. Pour both cans of salsa verde over the crab and shrimp mixture. Add 1 tsp. of the cumin.
  8. Stir until well combined and simmering.
  9. Taste mixture add salt and pepper as needed.
  10. Remove from heat.
  11. Pour all enchilada sauce into a large shallow dish.
  12. To assemble lasagna dip each tortilla into the enchilada sauce coating both sides.
  13. Arrange 4 coated tortillas in the bottom, and up the sides, of your lined pan.
  14. Ladle about 2 cups of the meat mixture over the tortillas and spread out evenly.
  15. Pour 1/2 to 1 cup of the cheese sauce evenly over the meat mixture.
  16. Sprinkle 1/3 of the remaining shredded cheese over the cream sauce.
  17. Repeat exact sequence of layers one more time.
  18. Top lasagna with one more layer of tortillas, a layer of cream sauce, and the last of the shredded cheese.
  19. Bake uncovered for 40 to 50 minutes. Until the cheese on top is golden brown and the lasagna is hot and bubbly.
  20. Let the lasagna rest outside the oven for 15 to 20 minutes.
  21. Slice and EAT!!!