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Crab and Corn Enchilada Casserole

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“This comes from Great Garlic Recipes cookbook.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Combine 2 cups of sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.
  2. 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. 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. 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.

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