Recipe For Cooking Hassayampa Casserole

Toaster Oven Casseroles :: Fish and Seafood Casseroles

Hassayampa Casserole

1 lrg. onion, chopped
1 Tbsp. olive oil
1/2 tea. cinnamon
3 tea. chili powder
3 tea. cumin
1 (8 oz.) can enchilada sauce
1 lb. fresh tomatoes, diced
10 oz. frozen corn, thawed
1 C. sliced black olives
3 lrg. green chiles, chopped
1 lb. shrimp or imitation crabmeat
12 oz. Monterey jack cheese, shredded
12 corn tortillas

Sauté onion in oil and add cinnamon, chili powder and cumin. Stir in enchilada sauce and diced tomatoes. Set aside 1 C. sauce. Add to remaining sauce the corn, olives, green chiles, shrimp or crabmeat and 1 C. cheese. 

In a 3-qt. 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 min.

Serves 6 to 8.