Blue Crab and Broccoli Enchilada Recipe

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Type: Blue Crab and Broccoli Enchilada Free Cooking Recipe – Fish And Seafoods


Ingredients / Directions
1 pound blue crab claw meat
1 cup(s) shredded Cheddar cheese
1 10 ounce package frozen chopped broccoli
1 cup(s) fresh whole kernel corn
1 cup(s) non-fat sour cream
2 teaspoon ground cumin
1 teaspoon ground oregano
15 ounces enchilada sauce
8 6-inch
flour tortillas Remove any remaining shell or cartilage from crabmeat. Combine crab and next 6 ingredients and 5 ounces 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.

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