Seafood Tortilla Lasagna

• 1 jar (20 ounces) picante sauce
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1/8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 4 to 6 garlic cloves, minced
• 1/3 cup butter, cubed
• 1/3 cup all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup heavy whipping cream
• 15 corn tortillas (6 inches), warmed
• 1 package (16 ounces) imitation crabmeat, flaked
• 3 cups shredded Colby-Monterey Jack cheese
• Sour cream and minced fresh cilantro, optional

1. Place picante sauce in a blender; cover and process until smooth. Set aside. In a large skillet cook shrimp and cayenne in oil for about 3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and set aside.
2. In the same skillet, melt butter. Stir in flour 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.
3. Spread 1/2 cup of sauce in a greased 13x9-in. baking dish. Layer with six tortillas, half of the shrimp, crab and sauce and 1-1/4 cups cheese. Repeat layers. Tear or cut remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
4. Bake, uncovered, at 375u0b0 for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with sour cream and minced cilantro if desired.

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

Taken from www.tasteofhome.com/recipes/seafood-tortilla-lasagna/ (may not work)