| 214 | 215 | 216 | 217 | 218 |
| 1 | 105 | 210 | 315 | 420 |
|
Hassayampa Casserole
1
1
1
3
3
1
1
1
1
3
1
1
1
large onion, chopped
tablespoon olive oil
/2 teaspoon cinnamon
teaspoons chili powder
teaspoons cumin
(8 ounce) can enchilada sauce
pound fresh tomatoes, diced
0 ounces frozen corn, thawed
cup sliced black olives
large green chiles, chopped
pound shrimp or imitation crabmeat
2 ounces Monterey jack cheese, shredded
2 corn tortillas
Sauté onion in oil and add cinnamon, chili powder and cumin. Stir in enchilada sauce and diced
tomatoes. Set aside 1 cup sauce. Add to remaining sauce the corn, olives, green chiles, shrimp or
crabmeat and 1 cup cheese.
In a 3−quart shallow casserole dish, cover bottom with some of the tortillas. Spread 1/3 of
shrimp/crabmeat mixture over tortillas; repeat with 2 more layers. Top with remaining tortillas, sauce
and cheese. Bake at 325 degrees F for 40 minutes.
Serves 6 to 8.
Hassayampa Casserole
198
Page
Quick Jump
|