Langosta Enchilada

Ingredients

Lobster tails

2, cooked and chopped

Flour tortillas

6 large

Enchilada sauce

2 cups, store-bought or homemade

Mexican cheese blend

1 1/2 cups, shredded

Onion

1 small, diced

Garlic

2 cloves, minced

Cilantro

1/4 cup, chopped (for garnish)

Sour cream

1/2 cup (for serving)

Avocado

1, sliced (for serving)

Lime

1, cut into wedges (for serving)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
3. Add the chopped lobster meat to the skillet and cook for an additional 2-3 minutes, just until heated through. Remove from heat.
4. Warm the flour tortillas in the microwave for about 30 seconds or on a griddle until pliable.
5. Spread about 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
6. Take a tortilla and spoon a portion of the lobster mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
7. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
8. Sprinkle the shredded Mexican cheese blend generously over the top.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool slightly before garnishing with chopped cilantro.
11. Serve with sour cream, sliced avocado, and lime wedges for a refreshing finish.