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Crab and Corn Enchilada Casserole

  • 6servings
  • 366calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Spicy Tomato Sauce (recipe) , divided

  2. 10 to 12 ounces fresh crabmeat or flaked or chopped surimi crab

  3. 1 package (10 ounces) frozen corn, thawed and drained

  4. 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided

  5. 1 can (4 ounces) diced mild green chilies

  6. 12 (6-inch) corn tortillas

  7. 1 lime, cut into 6 wedges

  8. Sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Prepare Spicy Tomato Sauce.

  2. Combine 2 cups Spicy Tomato Sauce, crabmeat, corn, 1 cup cheese and chiles in medium bowl. Cut each tortilla into 4 wedges. Place one third of tortilla wedges in shallow 3- to 4-quart casserole, overlapping to make solid layer. Spread half of crab mixture on top. Repeat with another layer of tortilla wedges, remaining crab mixture and remaining tortillas. Spread remaining 1 cup Spicy Tomato Sauce over top; cover.

  3. Bake 30 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese; bake uncovered 5 minutes or until cheese melts. Squeeze lime over individual servings. Serve with sour cream, if desired.

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