Hassayampa Casserole

1 large onion, chopped
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

Saut� 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.