Southwestern Seafood Lasagne

• 12 corn tortillas
• 1/2 cup vegetable oil (optional)
• 4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles
• 1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about 1/2 pound)
• 1/2 cup dairy sour cream
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1 1/2 cups shredded Monterey Jack cheese
• 6 green onions, thinly sliced
• 1/2 pound small shrimp, cooked, shelled and deveined
• 1/2 pound bay scallops, cooked and drained
• 2 cups half-and-half or evaporated skim milk

1. Preheat oven to 350F (175C).
2. Grease a 10-inch round baking dish.
3. If desired, fry the tortillas: Heat 1/2 inch of oil in a skillet over medium-high heat.
4. Add tortillas, 1 at a time, and fry on each side only until soft.
5. Drain on paper towels.
6. (Omit frying to decrease calories.)
7. Process chiles, tomatillos, sour cream, garlic, and salt in a food processor or blender until pureed to make a sauce.
8. Place 1 or 2 spoons of sauce in prepared dish and overlap 3 tortillas over sauce.
9. Add a layer of one-fourth of the cheese, onions, shrimp, scallops, and sauce.
10. Repeat to make 4 layers.
11. Pour the half-and-half evenly over the dish.
12. Bake, uncovered, 30 minutes or until bubbly.

corn tortillas, vegetable oil, green chiles, sour cream, garlic, salt, shredded monterey jack cheese, green onions, shrimp, bay scallops, milk

Taken from www.cookstr.com/recipes/southwestern-seafood-lasagne (may not work)