Crab And Corn Enchilada Casserole

This comes from great garlic recipes cookbook.

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.

fresh crabmeat, frozen corn, tomato sauce, monterey jack cheese, mild green chilies, corn tortillas, lime, sour cream