1 large onion,
1 tablespoon olive oil
1/2 teaspoon cinnamon
3 teaspoons chili powder
3 teaspoons cumin
1 (8 ounce) can enchilada sauce
1 pound fresh tomatoes, diced
10 ounces frozen corn, thawed
1 cup sliced black olives
3 large roasted green chiles, chopped
1 pound shrimp or imitation crabmeat
12 ounces Monterey jack cheese, shredded
12 corn tortillas
Sauté onion in oil and add cinnamon, chili powder and cumin. Stir in enchilada
sauce and diced tomatoes. Set aside 1 cup sauce.
Add to remaining sauce the corn, olives, green chiles, shrimp
or crabmeat and 1 cup cheese.
In a 3-quart shallow casserole dish, cover bottom with some of the tortillas.
Spread 1/3 of shrimp/crabmeat mixture over tortillas; repeat
with 2 more layers.
Top with remaining tortillas, sauce and cheese. Bake at 325
degrees F for 40 minutes.
Serves 6 to 8.