Directions:
- Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
- In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
- In the same skillet, melt the butter. Stir in the flour until smooth. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in the cream and picante sauce; heat through.
- Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
- Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
- Repeat layers.
- Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
- Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.12 Kcal (2580 kJ) | ||
| Calories from fat | 363.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.37g | 62% | |
|---|---|---|---|
| Cholesterol | 104.49mg | 35% | |
| Sodium | 1129.26mg | 47% | |
| Potassium | 165.99mg | 4% | |
| Total Carbs | 36.88g | 12% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 29.49g | 59% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.4mg | 8% | |
| Calcium | 482.6mg | 48% | |
| Amount Per 100 g | |||
| Calories | 295.44 Kcal (1237 kJ) | ||
| Calories from fat | 174.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.36g | 62% | |
|---|---|---|---|
| Cholesterol | 50.11mg | 35% | |
| Sodium | 541.49mg | 47% | |
| Potassium | 79.59mg | 4% | |
| Total Carbs | 17.69g | 12% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 1.38g | 12% | |
| Protein | 14.14g | 59% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.7mg | 8% | |
| Calcium | 231.4mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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