Lobster Enchiladas

Featured by Chef Nikki Shaw, this "Quality Time Tuesday Lobster Enchilada" is a perfect addition to our "taco tuesday" recipes.

Servings: 6
Prep time: 20 minutes
Cook time: 45 minutes 

Ingredients:

Lobster Enchiladas 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

Directions:

  1. 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.
  2. 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.
  3. 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.