BLUE CRAB AND BROCCOLI ENCHILADA
INGREDIENTS
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1 pound blue crab claw meat
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· 1 cup shredded Cheddar cheese
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· 1 10 oz package frozen chopped broccoli, thawed
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· 1 cup fresh whole kernel corn
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· 1 cup non-fat sour cream
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· 2 teaspoons ground cumin
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· 1 teaspoon ground oregano
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· 15 ounces enchilada sauce, divided
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· 8 6-inch, flour tortillas
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