Recipes from Mexico :: Mexican Side Dishes
1 large onion, chopped
1 Tbsp. olive oil
1/2 tsp. cinnamon
3 tsp. chili powder
3 tsp. cumin
1 (8 ounce) can enchilada sauce
1 lb. fresh tomatoes, diced
10 oz. frozen corn, thawed
1 c. sliced black olives
3 large roasted green chiles, chopped
1 lb. shrimp or imitation crabmeat
12 oz. Monterey jack cheese, shredded
12 corn tortillas
Sauté onion in oil and add cinnamon, chili powder and cumin. Stir in enchilada sauce and diced tomatoes. Set aside 1 c. sauce. Add to remaining sauce the corn, olives, green chiles, shrimp or crabmeat and 1 c. cheese.
In a 3-quart shallow casserole dish, cover bottom with some of the tortillas. Spread 1/3 of shrimp/crabmeat mixture over tortillas; repeat with 2 more layers. Top with remaining tortillas, sauce and cheese. Bake at 325 degrees fahrenheit for 40 mins.
Serves 6 to 8.
