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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



    Saut� 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�F for 40 minutes

    Serves 6-8

 

 

 

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