Crab And Corn Enchilada Casserole

1. 1

   Preheat oven to 350 degrees. Combine 2 cups of sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.

2. 2

   Cut each tortilla in 4 wedges. Place one third of wedges on bottom of shallow 3 or 4 quart casserole, overlapping to make a solid layer.

3. 3

   Spread half of crab mixture on top. Repeat with another layer of tortillas, remaining crab mixture and remaining tortillas. Spread 1 cup tomato sauce over top; cover.

4. 4

   Bake 30 to 40 minutes or till heated through. Sprinkle with remaining 1/2 cup cheese and bake uncovered, 5 minutes or till cheese melts. Serve with lime wedges and sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.