Hassayampa Casserole Recipe

Hassayampa Casserole Recipe

Ingredients:

1 pc of onion (large); chopped
1 Tbsp of oil (olive oil)
1/2 tsp of cinnamon (ground)
3 tsps of powdered chili
3 tsps of cumin (ground)
8 oz of enchilada sauce (canned)
1 lb of tomatoes (fresh); diced
10 oz of corn (frozen); thawed
1 c of olives (black); sliced
3 pcs of chiles (green, large); chopped
1 lb of shrimp (or imitation crabmeat)
12 oz of shredded cheese (Monterey jack)
12 pcs of tortillas (corn)

Instructions:

Saute the onions on oil then add the cinnamon, cumin, and powdered chili. Add tomatoes and enchilada; stir thoroughly and save a cup of the mixture. Add onto the rest of the sauce, corn, chiles, olives, a cup of cheese, and shrimp.

Cover the base of a shallow 3-qt casserole with tortillas then spread one-third of the mixture of shrimp; repeat layering twice. Top dish with tortillas, then sauce, then cheese. Place inside the oven and bake (325 degrees F) for forty mins.

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