Ingredients: 1 pound blue crab claw meat 1 cup shredded Cheddar cheese 1 10 ounce package frozen chopped broccoli, thawed 1 cup fresh whole kernel corn 1 cup non-fat sour cream 2 tsp ground cumin 1 tsp ground oregano 15 ounces enchilada sauce, divided 8 6-inch, flour tortillas Directions:1. Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6 ingredients and 5 ounces of the enchilada sauce; mix well. 2. 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. 3. 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. |