Leslie's Baja Enchilada Casserole
                                      lobster casserole                                                                        


INGREDIENTS: Back to Platos

CORN TORTILLAS
4 LOBSTER TAILS
1 1/2 CREMA (MEXICAN SOUR CREAM)
3-4 MINT SALSA VERDE (SEE RECIPE ABOVE)
3 ROASTED PASILLA OR POBLANO CHILES
2 CUPS GRATED QUESO FRESCO (OR MONTERREY JACK)
18 CORN TORTILLAS
4 LOBSTER TAILS
1 1/2 CREMA (MAY SUBSTITUTE SOUR CREAM)
3-4 CUPS MINT SALSA VERDE (SEE RECIPE ABOVE)
2 CUPS GRATED QUESO FRESCO (MAY SUBSTITUTE MONTERREY JACK)

DIRECTIONS:

GRILL LOBSTER TAILS
PREHEAT OVEN TO 350 DEGREES.
SPREAD SMALL AMOUNT OF SALSA OVER THE BOTTOM OF 9"X 13" BAKING DISH.
WARM 6 TORTILLAS BRIEFLY OVER AN OPEN GAS FLAME OR HOT SKILLET (NO OIL NEEDED).
PLACE TORTILLAS IN PAN OVERLAPPING TO COVER THE BOTTOM OF THE PAN.
SPREAD 1/2 OF THE LOBSTER OVER TORTILLAS AND THEN 1/3 OF THE SALSA FOLLOWED BY 1/2 THE PASILLA OR POBLANO CHILES AND THEN DOLLOP CREMA OVER THE TOP.
REPEAT LAYER THEN TOP WITH THE LAST 6 TORTILLAS, A SMALL AMOUNT OF SALSA AND THEN GRATED CHEESE.
BAKE APPROX. 30 MINUTES UNTIL CHEESE HAS MELTED AND TURNED A LIGHT BROWN.
GARNISH WITH PICKLED ONIONS (SEE RECIPE)