BLUE CRAB & BROCCOLI ENCHILADA

INGREDIENTS:

• 1 pound blue crab claw meat
• 1 cup shredded cheddar cheese
• 1 package (10 oz . size) frozen chopped broccoli, thawed
• 1 cup whole kernel corn
• 1 cup non-fat sour cream
• 2 teaspoons ground cumin
• 1 teaspoon ground oregano
• 1 can (15 oz ) enchilada sauce
• 8 (6inch size) flour tortillas

PREPARATION:

Remove any remaining shell from crabmeat. 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. Serves 4.