Seafood Enchiladas

• 3 cups fat skimmed chicken broth
• 2 lobster tails 1/2 lb ea thawed if frozen
• shrimp pound deveined peeled raw, 31/40 ct thawed if frozen
• 3 tablespoons butter or margarine
• 1 onion 1/2 lb peeled, chopped
• 1 garlic clove peeled, and
• 1 pound mushrooms rinsed, drained
• 1 cup all purpose flour
• 1 cup brandy optional
• salt to taste
• freshly ground black pepper to taste
• 1 can green enchilada sauce 19 oz
• 1 can diced green chilies 7 oz
• 12 corn tortillas 6" dia
• 3 cups shredded Jack cheese 3/4 lb
• 1 cup diced tomatoes
• sliced green onions cup thinly-, including tops

1. In a 3- to 4-quart pan over high heat, bring chicken broth to a boil. Add lobster tails and return to a boil; cover, reduce heat, and simmer until lobster is opaque but still moist-looking in center of thickest part (cut through shell to test), 8 to 10 minutes. Lift tails from broth and let cool.
2. Return broth to a boil over high heat. Cut shrimp into 1-inch lengths. Add shrimp to pan, cover, reduce heat, and simmer just until shrimp is opaque but still moist-looking in center of thickest part (cut to test), 1 1/2 to 2 minutes. With a slotted spoon, lift shrimp from broth and let cool. Reserve broth.
3. With kitchen shears, cut through tops of lobster shells lengthwise down the center. Set tails, cut-sides up, on a board. With a large knife, slice tails in half lengthwise through cuts. Pull out meat; cut into 1-inch chunks.
4. In a 10- to 12-inch frying pan over medium-high heat, melt butter. Add chopped onion, garlic, and mushrooms; stir often until onion is limp and mushrooms are lightly browned, about 10 minutes. Sprinkle flour over vegetables and stir until evenly coated. Whisk in 2 cups reserved broth (reserve remainder) and the brandy, and stir until mixture boils. Add lobster and shrimp. Season to taste with salt and pepper.
5. In a blender or food processor, whirl 1 more cup reserved broth (save remainder for other uses or discard) with enchilada sauce and chilies. Pour 1 1/2 cups of the mixture into a 9-inch pie pan.
6. Stack 6 tortillas and put in a microwave-safe plastic bag but do not seal. Heat in a microwave oven on full power (100%%) until tortillas are hot and pliable, 1 1/2 to 2 minutes. Dip tortillas, 1 at a time, in sauce mixture to coat. Lay each tortilla flat and spread about 1/3 cup seafood filling down the center; roll to enclose. Set filled tortillas, seam down, in a single layer in a shallow 2 1/2- to 3-quart baking dish.
7. Heat remaining 6 tortillas, dip in sauce, fill, and roll. Arrange in another shallow 2 1/2- to 3-quart baking dish. Pour remaining sauce mixture evenly over enchiladas. Sprinkle cheese evenly over each dish.
8. Bake in a 350 degree oven until enchiladas are hot in the center, about 25 minutes (about 20 minutes in a convection oven). Sprinkle a band of tomatoes, then green onions, down center of each dish. Add more salt and pepper to taste.

chicken broth, lobster, shrimp, butter, onion, garlic, mushrooms, flour, brandy optional, salt, freshly ground black pepper, green enchilada sauce, green chilies, corn tortillas, tomatoes, green onions

Taken from www.yummly.com/recipe/Seafood-Enchiladas-1673680 (may not work)