Crab and Corn Enchilada Casserole

1 1/2 cups (6 oz.) shredded jack cheese
3/4 to 1 pound crabmeat or surimi crab, chopped
   or flaked
1 package (10 oz.) frozen corn, thawed
1 can (2 1/4 oz.) sliced ripe black olives,
   drained
1 can (4 oz.) diced green chiles
9 corn tortillas (6-in. diameter)

Enchilada Sauce
1 medium onion, chopped
1 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. ground cinnamon
1 can (14 1/2 oz.) diced tomatoes
1 can (10 oz.) prepared enchilada sauce

Make the enchilada sauce: In a medium microwave safe bowl, stir the onion with olive oil, cumin, chili powder and cinnamon. Cover loosely with plastic wrap and microwave on HIGH (100% power) until the onion is tender, 2 minutes. Stir in the tomatoes with their juice and the enchilada sauce; set aside 1 cup of the sauce. To the remaining sauce add 1 cup of the cheese and all the crabmeat, corn, olives and chilies.

Lay 3 tortillas in the bottom of a 2- to 2 1/2-quart shallow casserole, cutting tortillas to fit. Top with half the crabmeat mixture. Repeat with another layer of tortillas and the remaining crabmeat mixture. Top with the remaining tortillas, sauce and cheese.

Cover casserole with a lid or plastic wrap. If storing to cook later, wrap entire casserole in foil and freeze up to 3 months.

To cook, remove the foil and loosen or puncture the plastic wrap. Microwave on HIGH (100% power) until hot throughout, about 15 minutes if cooking right away, 30 minutes if cooking frozen, rotating the casserole 1/4 turn every 5 minutes. Let stand at least 5 minutes before serving.

Servings per Recipe:   4-6

Cal. 512/ Prot. 107g/ Carbo. 58g/ Sat. 7.7g/Total fat 10g/ Om-3 .3g/ Chol. 67mg/ Sdm. 1499mg

-recipe created by Simply Seafood