Hassayampa Casserole

This casserole is an original and was named after the Hassayampa River that flows in Wickenburg, Arizona.


  • 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 green chiles, chopped
  • 1 pound shrimp or imitation crabmeat
  • 12 ounces Monterey Jack cheese, shredded
  • 12 corn tortillas


  1. Sauté onion in oil and add cinnamon, chili powder and cumin.
  2. Stir in enchilada sauce and diced tomatoes. Set aside 1 cup sauce.
  3. Add to remaining sauce the corn, olives, green chiles, shrimp or crabmeat and 1 cup cheese.
  4. In a 3-quart shallow casserole dish, cover bottom with some of the tortillas.
  5. Spread 1/3 of shrimp/crabmeat mixture over tortillas; repeat with 2 more layers.
  6. Top with remaining tortillas, sauce and cheese.
  7. Bake at 325 degrees F for 40 minutes.

From the kitchen of Linda Jolly - Arizona.

From the Family Recipes Collection of Linda Jolly and Lisa Stephens.

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