Lynn's Crab & Corn Enchilada
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 aside1 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.
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People who never get carried away should be.
- Malcolm S. Forbes