Cancun Casserole

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.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
Nutrition Information
9
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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
directions
- 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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RECIPE MADE WITH LOVE BY
@Michelle S.
Contributor
@Michelle S.
Contributor
"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."
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We really loved the flavor of this. I wonder if it would be better to use the crunchy type tortilla chips instead of the corn tortillas because they were hard to eat. And I agree with the others about putting the cheese on top in the last 10-15 minutes of cooking time. Besides those things, it was wonderful and I will definitely be making this again!!!
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YUMMY! Rich and creamy! I used 16 oz of imitation crab. I added the cheese on top during the last 15 minutes, because I didn't want it to get too brown. The bottom toretillas were moist and soft and the top ones baked up nice and crunchy. Thanx for sharing this. It's a great way to use imitation crab.
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