Crab and Corn Enchilada Casserole

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Crab and Corn Enchilada Casserole Photo
Crab and Corn Enchilada Casserole

YIELD Makes 6 servings

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.

INGREDIENTS

Spicy Tomato Sauce (recipe), 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)

PREPARATION:

  1. Preheat oven to 350°F. Prepare Spicy Tomato Sauce.
  2. 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.
  3. 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.
This recipe appears in: Mexican
NUTRITIONAL INFORMATION:
Sodium 343 mg
Protein 27 g
Fiber 7 g
Carbohydrate 51 g
Cholesterol 46 mg
Saturated Fat 2 g
Total Fat 9 g
Calories from Fat 20 %
Calories 366
DIETARY EXCHANGE:
Meat 2-1/2
Vegetable 2
Starch 2-1/2
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