Blue Crab Enchiladas

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.