Crab, Tomato and Red Chili Enchilada Stack

Instructions

1. Preheat oven to 350°
2. Heat oil in a sauté pan over medium-high, add the tortillas one at a time lightly cooking for about 5-10 seconds per side until soft
3. In a large bowl add the crab and gently break up pieces using a rubber spatula
4. Add the tomatoes and green chilies and mix to combine
5. Add ¾ of the cheese and mix to combine
6. Coat the bottom of a 7” x 9” baking dish with some of the enchilada sauce
7. Cut 5 of the tortillas in ½ and the other 3 into ¼
8. Coat the pieces of tortillas on both sides and place to cover a single layer, add 1/3 of the crab mixture and then another layer of tortillas dipped in the enchilada sauce
9. Complete two more layer of tortillas and crab mix, finishing with a final (4th) layer of tortillas
10. Cover evenly with any remaining sauce and with the rest of the cheese
11. Bake for 25-30 minutes until cheese is melted and is bubbly. Optional broil for a few minutes for extra caramelized cheese