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Southwestern Seafood Lasagne

Southwestern Seafood Lasagne Recipe

  • 12 corn tortillas
  • ½ cup vegetable oil (optional)
  • 4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles
  • 1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about ½ pound)
  • ½ cup dairy sour cream
  • 1 large garlic clove, minced
  • ½ teaspoon salt
  • 1 ½ cups shredded Monterey Jack cheese
  • 6 green onions, thinly sliced
  • ½ pound small shrimp, cooked, shelled and deveined
  • ½ pound bay scallops, cooked and drained
  • 2 cups half-and-half or evaporated skim milk
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 450kcal (22%)
Total Fat 24g (38%)
Saturated Fat 14g (69%)
Cholesterol 141mg (47%)
Total Carbohydrate 29g
Dietary Fiber 4g
Sugars 3g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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