CANCUN CASSEROLE

Cancun Casserole image

I had this at a church dinner years ago and HAD to have the recipe! It is deceptively flavorful and so rich. A nice Mexican rice and a dab of sour cream and avocado salad are tasty additions to make a complete meal.

Provided by Michelle S.

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 corn tortillas, quartered,divided
1 cup chopped seeded green chili peppers or 1 cup canned chile
12 ounces crabmeat or 12 ounces imitation crabmeat
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chopped red onion
1 tablespoon chopped fresh cilantro
2 cups heavy cream
2 eggs
salt and pepper

Steps:

Preheat oven to 350 degrees.
Grease an 8 inch square pan.
Layer 4 of the quartered tortillas covering the bottom of pan completely.
Combine peppers, crab, 1 c.
cheese, onion, and the cilantro.
Whisk together cream and eggs: stir into crab mixture.
Add salt and pepper to taste.
Pour over tortillas.
Top with remaining quartered tortillas and remaining cheese.
Bake for 45 minutes.

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