Crab and Corn Enchilada Casserole

From the book "Casserole". 

Ingredients:

Spicy Tomato sauce (recipe below),divided
10 to 12 ounces fresh crabmeat or flaked or chopped surimi crab
1 package (10 ounces) frozen corn, thawed, drained
1 1/2 cups (6 ounces)  shredded reduced-fat Monterey Jack cheese, divided
1 can (4 ounces) diced mild green chilies ( I did not add this, kids don't like them yet)
12 (6-inch) corn tortillas
1 lime, cut into 6 wedges
sour cream (optional)


Directions:

Preheat oven to 350 degrees F.  Prepare spicy tomato sauce.

Combine 2 cups spicy tomato sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.  Cut each tortilla into 4 wedges.  Place one-third of tortilla wedges in bottom of shallow 3 to 4 quart casserole, overlapping to make solid layer.  Spread half of crab mixture on top.  Repeat with another layer tortilla wedges, remaining crab mixture and remaining tortillas.  Spread remaining spicy tomato sauce over top; cover.

Bake 30 to 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 sour cream if desired.


Spicy Tomato Sauce

Ingredients:
2 cans (15 ounces each) no salt added stewed tomatoes, undrained or 6 medium tomatoes
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cloves

Directions:

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 3 1/4 cups.