Swiss Enchiladas With Lobster And Shrimp
|White onions||2 Medium, coarsely chopped|
|Can green chilies||7 Ounce, membranes discarded, coarsely chopped|
|Frozen lobster tails||1 1⁄2 Pound, thawed and coarsely chopped|
|Large shrimp||1 Pound, uncooked, peeled and deveined, coarsely chopped|
|Walnut halves||1 Cup (16 tbs), toasted|
|Pitted ripe olives||12 Ounce, well drained, halved (1 can, large size)|
|Monterey jack cheese||1 Pound, shredded|
|Longhorn cheddar cheese||1 Pound, shredded|
|Half and half||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted (1 stick)|
|Oregano leaves||1 1⁄2 Teaspoon|
|Garlic salt||1 Teaspoon|
Preheat oven to 300Â°F.
Generously butter large cazuela (Mexican casserole dish) or deep 4 quart casserole.
Cover bottom with about 1/3 of tortillas.
Sprinkle with half of onion and top with half of chilies.
Add half of lobster and shrimp.
Sprinkle with half of walnuts and half of olives.
Combine Jack and cheddar cheeses; remove about 1 1/2 cups and set aside.
Sprinkle half of remaining cheese over olives.
Combine half and half, sour cream, butter, oregano and garlic salt in medium saucepan.
Place over medium-low heat and stir frequently until lukewarm and well blended.
Remove 1 cup and set aside.
Pour half of remaining sauce over casserole.
Repeat layering, covering top with remaining half of sauce.
Add remaining tortillas, 1 cup reserved sauce and 3/4 cup of the reserved cheese.
Bake 60 to 75 minutes, until casserole is bubbling hot.
Remove from oven and increase temperature to 450Â°F.
Sprinkle casserole with remaining cheese and return to oven for 5 to 7 minutes, until top is golden brown and cheese is bubbly.
If using optional garnish add more cheddar and return to oven just until cheese is melted.
Alternate pimientos, avocado slices and olives in wagonwheel design and heat briefly until toppings begin to sink into cheese.
Other shellfish or cooked chicken may be substituted for lobster and shrimp.
Recipe can be doubled or tripled.