Random Recipe

Blue Crab and Broccoli Enchilada

You'll Need:

• 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

Procedures :
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.


Category : Fish_And_Seafoods