Hassayampa Casserole Recipe

Hassayampa Casserole Recipe

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

1. Saute onion in oil and add cinnamon, chili powder and cumin
2. Stir in enchilada sauce and diced tomatoes
3. Set aside 1 cup sauce
4. Add to remaining sauce the corn, olives, green chiles, shrimp or crabmeat and 1 cup cheese
5. In a 3-quart shallow casserole dish, cover bottom with some of the tortillas
6. Spread 1/3 of shrimp/crabmeat mixture over tortillas; repeat with 2 more layers
7. Top with remaining tortillas, sauce and cheese
8. Bake at 325 degrees F for 40 minutes

Serves 6 to 8

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