creamy lobster and shrimp enchiladas

Let me just start out by saying upfront that this is one of the yummiest enchilada recipes I've ever eaten. And believe me -- this Texas girl has had a lot of enchiladas!

The lobster is pricey, but very much worth the extra sacrifice, although crab meat would make an easy substitution (but go for the lobster!). It's a meal that's outstanding for a casual lunch with friends, or dressed up for dinner with company. And the recipe is so simple, you'll want to make again and again ... I promise. Delicious!

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 cup salsa verde (I prefer the added kick of jalapeño to tomatillo for this recipe)
• 1/8 teaspoon salt
• 1 cup (8 ounces) ricotta cheese
• 1 1/2 pounds small shrimp, cooked, peeled and deveined; cut vertically, so as to retain shrimp shape, but in bite-size pieces
• 1/2 cup cooked lobster meat, cubed into bite-size pieces
• 2 1/2 cups (6 ounces) shredded Monterrey Jack cheese
• 1 can (4 ounces) chopped green chilies
• 1 lime, juiced
  
• 1/2 cup fresh cilantro, chopped
• 2 teaspoons cayenne pepper
  
• 12 flour tortillas (7 inches)
• extra sour cream, cilantro and lime, for garnish (optional)
  

Preparation

• In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir in sour cream, salsa, cayenne pepper and salt; set aside.
• Place ricotta cheese in a blender; cover and process until smooth. Add lime juice and transfer to a bowl; add the [vertically-cut] shrimp, lobster, 1 1/2 cups of the Monterrey Jack cheese, chilies and cilantro; mix with large spoon.
• Spread 3/4 cup sauce in a greased 13-in. x 9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce and cheese.
  
• Bake, uncovered, at 350° for 35-40 minutes or until heated through.
  
• Serve topped with a dollop of sour cream, chopped cilantro, and a wedge of lime. Perfect with cilantro rice.
  
• Yield: 6 servings