Crab And Corn Enchilada Casserole Recipes

ENCHILADA CASSEROLE

Enchilada Casserole image

The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!

Provided by Carol Hilderbrand

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g

CRAB AND CORN ENCHILADA CASSEROLE

Crab and Corn Enchilada Casserole image

Make and share this Crab and Corn Enchilada Casserole recipe from Food.com.

Provided by nemokitty

Categories Crab

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

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)

Steps:

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.

CRAB ENCHILADA CASSEROLE

Crab Enchilada Casserole image

ALL SUMMER LONG we find thousands of uses for crab. Crab soup, crab salad, crab sandwiches-there's no dish that doesn't taste better with crab. We created this recipe with leftover Easiest Crab Salad (page 46), but if you can't get Dungeness crab, substitute blue crab, chopped prawns or bay shrimp, or even lobster in this recipe.

Yield serves 4 to 6

Number Of Ingredients 7

Ingredients

10 6-inch corn tortillas
1 7-ounce jar salsa verde (medium to hot)
1 7 1/2-ounce container crème fraîche
1 teaspoon extra-virgin olive oil
Easiest Crab Salad (page 46)
8 ounces semihard cheese (page 23), grated (2 cups)
Kosher salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 375°F.
Using either a gas stove or a broiler, toast the tortillas over or under the flame until they are partially crisp and the edges are just blackened, about 30 seconds per side. The tortillas will burn easily, so check them often while they are toasting.
In a small bowl, combine the salsa verde and crème fraîche to make a creamy sauce. Set aside.
Drizzle the olive oil in the bottom of an 8-inch baking dish. Trim 3 to 4 tortillas to fit the contours of the baking dish and make one complete layer of tortilla over the bottom of the dish. On top of the tortillas, layer one-third of the crab salad, one-third of the cheese, and one-third of the sauce. Top with another layer of tortillas, another third of the crab salad, another third of the cheese, and another third of the sauce. Make one final layer of the remaining tortillas and tortilla trimmings, crab salad, and cheese. (You will have formed three layers in the dish.) Pour the remaining sauce over the top, making sure to cover any exposed crab or tortilla pieces. Sprinkle the top with salt and pepper.
Bake for 30 minutes, or until the edges are brown and bubbly and the casserole is hot throughout. Let rest for 5 minutes before serving.
Once baked, the enchiladas can be stored in the refrigerator, covered, for up to 2 days.

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