Crab and Corn Enchilada Casserole
Dive into layers of bold flavors with this Crab and Corn Enchilada Casserole, a savory twist on classic enchiladas! Packed with succulent shredded crab meat, sweet bursts of corn, zesty green enchilada sauce, and a blend of creamy Monterey Jack and sharp cheddar cheeses, this casserole is the ultimate comfort food with a coastal flair. Seasoned with aromatic spices like cumin and chili powder, every bite offers the perfect balance of spice and richness. The soft, comforting layers of flour tortillas make it easy to assemble, while the golden, cheesy topping bakes to bubbly perfection in just 35 minutes. Perfect for dinner parties or weeknight meals, this dish is a crowd-pleaser that pairs beautifully with a garnish of fresh cilantro and a squeeze of lime. Whether you're craving something hearty or looking to elevate your casserole game, this recipe brings the taste of seaside dining straight to your table.
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Recipe Information
Ingredients
- 16 oz crab meat (cooked and shredded)
- 1 cup frozen corn (thawed)
- 8 pieces flour tortillas (8-inch)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 cups green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro (chopped, optional for garnish)
- 1 piece lime (cut into wedges, optional for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the thawed corn, diced green chilies, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for 2–3 minutes, stirring continuously, until the mixture is well combined and fragrant. Remove the skillet from the heat and let it cool slightly.
In a large mixing bowl, combine the cooked crab meat, the corn and onion mixture from the skillet, 1 cup of the Monterey Jack cheese, and the sour cream. Stir well until all ingredients are evenly distributed.
Spread 1/2 cup of the green enchilada sauce evenly across the bottom of the prepared baking dish.
Place two flour tortillas on top of the sauce, slightly overlapping to cover the dish's bottom. Spread one-third of the crab mixture evenly over the tortillas, followed by a light sprinkle of Monterey Jack and cheddar cheeses.
Repeat the layering process (enchilada sauce, tortillas, crab mixture, cheeses) two more times, finishing with a top layer of tortillas, the remaining enchilada sauce, and the remaining shredded cheeses.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving.
Garnish with freshly chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 15690 mg | 682% | |
| Total Carbohydrate | 322.9 g | 117% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 64.4 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3699 mg | 285% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4668 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
