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Crab And Corn Enchilada Casserole

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Ingredients

Adjust Servings:

	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)

Nutritional information

335.9

Calories

104 g

Calories From Fat

11.6 g

Total Fat

6.1 g

Saturated Fat

54.6 mg

Cholesterol

1189.2 mg

Sodium

40.6 g

Carbs

6.6 g

Dietary Fiber

6.6 g

Sugars

21.6 g

Protein

325g

Serving Size

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Crab And Corn Enchilada Casserole

Name: Crab And Corn Enchilada Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: : 10; : 1; : 3; : 6; : 1; : 12; : 1

Features:

Cuisine:

American

Very good and easy too! I think my crab was a bit less than called for, but we really enjoyed this casserole all the same. Thanks for sharing!

75 min
Serves 6
Easy

Ingredients

Directions

Crab and Corn Enchilada Casserole, This comes from Great Garlic Recipes cookbook , Very good and easy too! I think my crab was a bit less than called for, but we really enjoyed this casserole all the same Thanks for sharing!, This comes from Great Garlic Recipes cookbook

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Steps

1 Done	Preheat Oven to 350 Degrees. Combine 2 Cups of Sauce, Crabmeat, Corn, 1 Cup Cheese and Chilies in Medium Bowl.
2 Done	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 Done	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 Done	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.