Blue Crab & Broccoli Enchiladas


1 lb. Blue Crab claw meat
1 c. shredded cheddar cheese
1 10 oz. package frozen chopped broccoli, thawed
1 c. fresh whole kernel corn
1 c. non-fat sour cream
2 tsp. ground cumin
1 tsp. ground oregano
15 oz. 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 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. Makes 4 servings.