Crab and Corn Enchilada Casserole

This comes from Great Garlic Recipes cookbook.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 10  ounces fresh crabmeat
• 1 (10 ounce) package frozen corn, thawed and drained
• 3  cups tomato sauce, homemade or canned
• 6  ounces monterey jack cheese, shredded and divided
• 1 (4 ounce) can mild green chilies, diced
• 12  corn tortillas
• 1  lime, cut into 6 wedges
•  sour cream (optional)

Directions

1. Preheat oven to 350 degrees. Combine 2 cups of sauce, crabmeat, corn, 1 cup cheese and chilies in medium bowl.
2. Cut each tortilla in 4 wedges. Place one third of wedges on bottom of shallow 3 or 4 quart casserole, overlapping to make a solid layer.
3. Spread half of crab mixture on top. Repeat with another layer of tortillas, remaining crab mixture and remaining tortillas. Spread 1 cup tomato sauce over top; cover.
4. Bake 30 to 40 minutes or till heated through. Sprinkle with remaining 1/2 cup cheese and bake uncovered, 5 minutes or till cheese melts. Serve with lime wedges and sour cream.