In celebration of my week at the beach! This is soooo good and easy. I hope you enjoy it. You can substitute surimi if you want. Personally, I just can’t do that.
10-12 ounces fresh crabmeat
1 (10-ounce) package frozen whole kernel corn, thawed and drained
1 1/2 cups shredded reduced fat Monterey Jack cheese, divided
1 (4-ounce) can diced mild green chilies
12 (6-inch) corn tortillas
1 lime, cut into 6 wedges
Low fat sour cream, optional
Preheat oven to 350 degrees.
Combine 2 cups Spicy Tomato Sauce, crab, corn, 1 cup cheese and chilies in medium bowl.
Cut each tortilla into 4 wedges. Place one-third of the tortilla wedges in bottom of a shallow 3 to 4-quart casserole, overlapping to make a solid layer. Spread half of crab mixture on top. Repeat with another layer of tortilla wedges, remaining crab mixture and remaining tortillas. Spread remaining 1 cup Spicy Tomato Sauce over top; cover.
Bake 30-40 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese and bake uncovered 5 minutes or until cheese melts. Squeeze lime over individual servings. Serve with low fat sour cream, if desired.
Spicy Tomato Sauce
2 (15-ounce) cans no-salt added stewed tomatoes, undrained
2 teaspoons olive oil
1 medium onion, chopped
1 Tablespoon minced garlic
2 Tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cloves
Combine tomatoes with liquid in food processor or blender; process until finely chopped. Set aside.
Heat oil over medium-high heat in large saucepan or Dutch oven. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Add chili powder, cumin, oregano, cinnamon, red pepper and cloves. Cook and stir 1 minute.
Add tomatoes; reduce heat to medium-low. Simmer uncovered, 20 minutes or until sauce is reduced to 3 to 31/4 cups.
Dietary Exchanges: 2 1/2 starch, 2 1/2 lean meat, 2 vegetable
Courtesy of Light Cooking: Mexican (1994)