Crab And Corn Enchilada Casserole - cooking recipe

Ingredients

10 ounces fresh crabmeat
1 (10 ounce) package frozen corn, thawed and drained
3 cups tomato sauce, homemade or canned
6 ounces monterey jack cheese, shredded and divided
1 (4 ounce) can mild green chilies, diced
12 corn tortillas
1 lime, cut into 6 wedges
sour cream (optional)

Preparation

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