Crab and Corn Enchilada Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This comes from Great Garlic Recipes cookbook. Ingredients:
10 ounces fresh crabmeat |
1 (10 ounce) package frozen corn, thawed and drained |
3 cups tomato sauce, homemade or canned |
6 ounces monterey jack cheese, shredded and divided |
1 (4 ounce) can mild green chilies, diced |
12 corn tortillas |
1 lime, cut into 6 wedges |
sour cream (optional) |
Directions:
1. Preheat oven to 350 degrees. Combine 2 cups of sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.
2. Cut each tortilla in 4 wedges. Place one third of wedges on bottom of shallow 3 or 4 quart casserole, overlapping to make a solid layer.
3. Spread half of crab mixture on top. Repeat with another layer of tortillas, remaining crab mixture and remaining tortillas. Spread 1 cup tomato sauce over top; cover.
4. Bake 30 to 40 minutes or till heated through. Sprinkle with remaining 1/2 cup cheese and bake uncovered, 5 minutes or till cheese melts. Serve with lime wedges and sour cream.
|
|