BLUE CRAB AND BROCCOLI ENCHILADAS

1 pound blue crab claw meat
1 cup Cheddar cheese, shredded
1 (10-ounce) package frozen chopped broccoli, thawed
1 cup fresh whole kernel corn
1 cup non-fat sour cream
2 teaspoons ground cumin
1 teaspoon ground oregano
15 ounces enchilada sauce, divided
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 7x12- 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.

Servings: 4
Source: Florida Department of Agriculture and Consumer Services