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Recipe Category: Casserole
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Ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 3 teaspoons chili powder
- 3 teaspoons cumin
- 1 (8 ounce) can enchilada sauce
- 1 pound fresh tomatoes, diced
- 10 ounces frozen corn, thawed
- 1 cup sliced black olives
- 3 large green chiles, chopped
- 1 pound shrimp or imitation crabmeat
- 12 ounces Monterey jack cheese, shredded 12 corn tortillas
Method
- Saute onion in oil and add cinnamon, chili powder and cumin
- Stir in enchilada sauce and diced tomatoes
- Set aside 1 cup sauce
- Add to remaining sauce the corn, olives, green chiles, shrimp or crabmeat and 1 cup cheese
- In a 3-quart shallow casserole dish, cover bottom with some of the tortillas
- Spread 1/3 of shrimp/crabmeat mixture over tortillas; repeat with 2 more layers
- Top with remaining tortillas, sauce and cheese
- Bake at 325 degrees F for 40 minutes
Serves 6 to 8
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