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    Hassayampa Casserole


    Source of Recipe


    Internet

    List of Ingredients




    1 large onion, chopped
    1 T. olive oil
    1/2 tsp. cinnamon
    3 tsp. chili powder
    3 tsp. cumin
    1 (8 oz.) can enchilada sauce
    1 lb. fresh tomatoes, diced
    10 oz. frozen corn, thawed
    1 C. sliced black olives
    3 large green chiles, chopped
    1 lb. shrimp or imitation crabmeat
    12 oz. Monterey Jack cheese, shredded
    12 corn tortillas

    Recipe



    Sauté 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 325ºF for 40 minutes

    Serves 6-8

 

 

 

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