Seafood Tortilla Lasagna (Lasagne)

• 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

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 white 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 375u0b0F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.

picante sauce, shrimp, garlic, cayenne pepper, olive oil, butter, flour, chicken broth, whipping cream, corn tortillas, imitation crabmeat, colbymonterey

Taken from www.food.com/recipe/seafood-tortilla-lasagna-lasagne-206726 (may not work)