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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