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 teaspoons ground cumin
1 teaspoon ground oregano
15 ounces enchilada sauce, divided
8 6-inch, flour tortillas

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