Crab and Corn Enchilada Casserole
This casserole shares an important trait with other one-dish meals; it provides substantial amounts of a wide array of key nutrients, including vitamins A, C and B-complex, plus the minerals iron and calcium. What an easy way to get a balanced meal.
Makes 6 servings
|Spicy Tomato Sauce , divided|
|10||to 12 ounces fresh crabmeat or flaked or chopped surimi crab|
|1||package (10 ounces) frozen corn, thawed and drained|
|1-1/2||cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided|
|1||can (4 ounces) diced mild green chilies|
|12||(6-inch) corn tortillas|
|1||lime, cut into 6 wedges|
|Sour cream (optional)|
- Preheat oven to 350°F. Prepare Spicy Tomato Sauce.
- Combine 2 cups Spicy Tomato Sauce, crabmeat, corn, 1 cup cheese and chiles in medium bowl. Cut each tortilla into 4 wedges. Place one third of tortilla wedges in shallow 3- to 4-quart casserole, overlapping to make solid layer. Spread half of crab mixture on top. Repeat with another layer of tortilla wedges, remaining crab mixture and remaining tortillas. Spread remaining 1 cup Spicy Tomato Sauce over top; cover.
- Bake 30 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese; bake uncovered 5 minutes or until cheese melts. Squeeze lime over individual servings. Serve with sour cream, if desired.
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||20 %|
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