1 lb blue crab claw meat
1 cup shredded Cheddar cheese
10 ounce chopped broccoli
1 cup fresh whole kernel corn
1 cup sour cream
2 tsp ground cumin
1 tsp ground oregano
15 ounces enchilada sauce, divided
8 6-inch, flour tortillas
Remove any of remaining shell from the crab meat. 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 tortilla and roll up. Place the rolled tortillas seam side down in a 7 inch casserole dish and cover with remaining enchilada sauce.
Cover also 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.