Quick and easy to make, this Seafood enchilada casserole has all the ingredients you love in one convenient recipe!
Most of the meals my Mom prepared were cooked on the stove top, grill and on occasion, the crockpot. But there are those days when the right ingredients just fall into place and the sight of that warm, bubbly casserole makes the perfect meal. This recipe was inspired by my love for Tex Mex foods and my sweet sister-in-law Janet Lynn, who prepares the best casseroles!
Melt the butter in saucepan, whisk in the flour and cook for 1 minute. Whisk in the milk and stir until there are no lumps. Season with salt and white pepper. Continue cooking at low/medium heat until sauce thickens. Add 2 cups jack cheese and 1/4 cup Parmesan cheese, stir to melt, taste for salt. Cover and remove from heat. Preheat oven to 375ºF.
In a large skillet, heat 2 tablespoons olive oil to medium heat. Add the garlic, serrano, poblano, and red bell pepper. Season lightly with salt and pepper and cook for 3 to 4 minutes. Add the shrimp, crab, lime juice, 1/2 cup reserved cheese sauce, and sour cream. Stir well to combine, taste for salt and pepper. Remove from heat and fold in the cilantro and green onions.
Lightly spray an 8×8 casserole dish with oil. Start with a layer of cheese sauce (about 1 cup), add 4 corn tortillas to cover the bottom. Add just enough cheese sauce to cover tortillas. Add all the sliced zucchini and season with lemon pepper seasoning. Add half of the seafood mixture from pan.
Repeat the layering (minus the zucchini) until you end up with sauce as the top layer. Top with remaining jack cheese. Bake uncovered for 35 to 40 minutes, then broil for just a minute to brown the cheese slightly. Let the casserole cool for a good 20 to 25 minutes before you cut into it. Yields 4 hearty servings for a meal or 6 starter servings. Garnish with guacamole, salsa, green onions, and cilantro.