Ingredients
- 1 pound lobster meat
- 1 cup shredded Cheddar cheese
- 1 10 ounce package frozen chopped broccoli, thawed
- 1 cup fresh whole kernel corn
- 1 cup sour cream
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 15 ounces enchilada sauce, divided
- 8 6-inch, flour tortillas
Directions
Remove any remaining shell or cartilage from lobster meat. Combine lobster 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 lobster 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.
Yield: 4 servings
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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Lobster and Broccoli Enchiladas