Categories: Seafood

Ingredients

• 1 20 oz jar picante sauce
• 1 - 1/2 lb uncooked medium shrimp, peeled
• 5 garlic loves, minced
• 1/8 tsp cayenne pepper
• 1 tbsp olive oil
• 1/3 cup butter
• 1/3 cup all purpose flour
• 1 14 oz can chicken broth
• 1/2 cup heavy whipping cream
• 15 corn tortillas
• 3 cups shredded cheese

Directions

1. In a large skillet, cook the shrimp, garlic and cayenne in oil for about 3 minutes or until shrimp turn pink; remove and set aside.

2. In the same skillet, melt the butter. Stir in flour until smooth. Gradually add broth.. Bring to a boil; cook and stir or 2 minutes or until thickened. Reduce heat.

3. Stir in cream and picante sauce; heat through. Spread 1/2 cup of sauce in greased baking dish. Layer with six tortillas, half the shrimp, white sauce and 1 cup cheese. Repeat layers. Tear or cut remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.

4. Bake, uncovered at 375* for 30-35 minutes or until bubbly. Let stand 15 minutes before eating.

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