Seafood Enchilada Lasagna

Ingredients

• 12 flour/corn blend tortillas (I used Don Pancho brand)
• 8 to 16 oz. green chili enchilada sauce (I used Frontera)
• 1 lb. raw shrimp, size 51/60 (shelled, deveined, and rinsed)
• 1 lb. imitation crab meat diced small (you can use real crab if you want)
• 1-7 oz. can of pickled jalapeño slices (drained)
• 1- 2 to 3 oz. can sliced black olives (drained)
• 2 cloves of fresh garlic (minced)
• 2-7 oz. cans of salsa verde
• 1.5 tsp. cumin
• 1 to 2 Tbsp. oil (I used grape seed oil)
• 1 pint heavy cream
• 8 oz cream cheese (cubed)
• 16 oz. (2 packages) Mexican style shredded cheese (I used Kraft with a hint of Philadelphia cream cheese)

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