Spicy Crab and Corn Enchilada Casserole Recipe | Easy & Delicious

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