Today's Flavor with Chef Nikki Shaw
Quality Time Tuesday LOBSTER ENCHILADAS
5 large lobster tails, cooked
2 cups shredded cheddar cheese, divided 1 cup sour cream
1⁄2 cup red onion, finely chopped
1⁄2 teaspoon Old Bay Seafood Seasoning
sea salt, to taste
pepper, to taste
6 8-inch flour tortillas 2 cups salsa
Preheat oven to 350 degrees. Coat a 9 X 13 inch glass baking dish with non-stick spray. Remove lobster meat from the shell & chop meat into small pieces. In a large bowl, combine lobster meat, 1 cup of cheese, sour cream & onion. Season mixture with seafood seasoning, salt & pepper.
Lay the tortillas out on the counter. Spoon the lobster mixture onto each tortilla. Roll them up to close & place them into the baking dish, seam side down. Pour the salsa over all of the stuffed tortillas. Cover the pan with foil & bake for 35 minutes.
Remove the foil & add the remaining cheese on top of the enchiladas. Place the pan back into the oven & bake for 7 more minutes, uncovered.
servings: 6 / prep time: 20 minutes / cook time: 45 minutes