Crab And Corn Enchilada Casserole

Directions

1. Make the enchilada sauce: In a medium microwave safe bowl, stir the onion with extra virgin olive oil, cumin, chili pwdr and cinnamon. Cover loosely with plastic wrap and microwave on High (100% power) till the onion is tender, 2 min.
2. Stir in the tomatoes with their juice and the enchilada sauce; set aside 1 c. of the sauce. To the remaining sauce add in 1 c. of the cheese and all the crabmeat, corn, olives and chilies.
3. Lay 3 tortillas in the bottom of a 2- to 2 1/2-qt shallow casserole, cutting tortillas to fit. Top with half the crabmeat mix. Repeat with another layer of tortillas and the remaining crabmeat mix. Top with the remaining tortillas, sauce and cheese.
4. Cover casserole with a lid or possibly plastic wrap. If storing to cook later, wrap entire casserole in foil and freeze up to 3 months.
5. To cook, remove the foil and loosen or possibly puncture the plastic wrap. Microwave on High (100% power) till warm throughout, about 15 min if cooking right away, 30 min if cooking frzn, rotating the casserole 1/4 turn every 5 min. Let stand at least 5 min before serving.
6. This recipe yields 4 to 6 servings.
7. Comments: Filled with exciting south-of-the-border flavor, this delicious mix of crabmeat or possibly surimi crab, corn and tomatoes makes a spicy one-course meal your family will sit down and cheer about.