Enchiladas

6 8" Flour Tortillas
2 lbs. Lobster Tail meat, 
cooked and rough chopped
1 lb. Brie Cheese Round, 
cut into 1/2-inch wedges
1 1/2 cup roasted Red Bell Peppers
1/2 cup sliced Green Onions
1/2 cup minced Shallot
1/2 cup fresh Basil, julienne
1/2 cup chopped, cooked Bacon
1 cup Parmesan, grated

Directions: 
Preheat oven to 350 degrees F.

Coat a baking dish with nonstick spray. 
Fill evenly all six tortillas 
with the lobster meat, brie, 
roasted red bell peppers, green onions, 
shallots, basil and bacon. 
Wrap tightly and neatly 
place in baking dish.

Combine herbed butter and 
drizzle over the enchiladas, 
coating all exposed tortillas. 

Top with grated parmesan cheese 
and bake for 10 to 12 minutes, 
until brie is melted and 
tortillas are golden. 

 

Herbed Butter:
1 cup Butter, melted
1/2 tsp. dried Thyme
1/2 tsp. Pepper
1 tsp. Salt 
1/2 tsp. Dried Basil
1/2 tsp. Dried Parsley
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 1/2 tsp. fresh Lemon Juice 

**Tortilla Recipe
***Red and Green Chile Sauce Recipes