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    Blue Crab and Broccoli Enchilada


    Source of Recipe


    Internet

    List of Ingredients




    1 lb. blue crab claw meat
    1 cup shredded Cheddar cheese
    1 10-oz. package frozen chopped broccoli, thawed
    1 cup whole kernel corn
    1 cup non-fat sour cream
    2 tsp. ground cumin
    1 tsp. ground oregano
    15 oz. enchilada sauce
    8 6-inch, flour tortillas
    Instructions:
    Remove any remaining shell from crabmeat.

    Recipe



    Combine crab and next 6 ingredients and 5 oz. of the enchilada sauce; mix well.
    Place the tortillas on a plate; cover and microwave on high for 1 minute.
    Remove tortillas and place equal amounts of the crab mixture on each and roll up.
    Place the rolled tortillas seam side down in a 7-inch by 12-inch glass casserole dish and cover with remaining enchilada sauce.
    Cover with plastic wrap, vent and microwave on high for 5 to 6 minutes or until sauce is hot and bubbling.
    Remove from oven and let stand for 2 minutes.
    Yield: 4 servings

 

 

 


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