Enchiladas Mazatlan Recipe

Prepare shrimp

Pat shrimp dry with paper towels and chop into 1/2-inch pieces. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook shrimp and combine with crab: Add the chopped shrimp to the skillet and cook 2–3 minutes, stirring, until just opaque. Add the lump crab meat, 1/4 tsp cumin, remaining 1/4 tsp salt (adjust to taste), remaining 1/8 tsp black pepper, and chopped cilantro (if using). Gently fold to combine and heat through about 1 minute—do not overcook. Transfer mixture to a bowl and stir in 1 tablespoon crema mexicana or sour cream and 1 cup shredded monterey jack cheese. Mix to combine and set aside.

Make the sauce: In a small saucepan, warm 1 teaspoon vegetable oil over medium-low heat. Add the chopped chipotle and cook 30 seconds. Add 1 cup tomato sauce and 1/2 cup chicken or seafood stock, stirring to combine.

Season and simmer: Add 1/4 tsp oregano, 1/4 tsp cumin, 1/4 tsp salt, and 1 tsp lime juice. Bring to a gentle simmer and cook 4–5 minutes to let flavors meld. Taste and adjust salt or chipotle level as desired. Keep warm on the lowest heat while assembling enchiladas.

Warm tortillas: In a separate skillet, heat 2 tablespoons cooking oil over medium-high. Quickly warm each corn tortilla about 10–15 seconds per side to make pliable (or lightly dip each tortilla in warm sauce to soften). Drain on paper towels to remove excess oil. Keep tortillas warm wrapped in a clean kitchen towel.

Fill tortillas: Spoon about 1/3 cup of the seafood and cheese filling down the center of each tortilla. Roll tightly and place seam-side down in a shallow baking dish (three enchiladas per serving; this recipe yields 3 servings / 6 tortillas so you will have 6 rolled enchiladas—arrange in two rows of three).

Top with sauce and cheese: Pour the warm enchilada sauce evenly over the rolled enchiladas, coating each. Sprinkle the remaining 1/2 cup shredded cheese over the top.

Bake: Preheat oven to 350°F (175°C). Bake the assembled enchiladas 12–15 minutes, until heated through and cheese is melted and slightly bubbly. If you prefer a lightly browned top, finish with 1–2 minutes under the broiler—watch closely.

Plate: Remove enchiladas from oven and let rest 2 minutes. Place three enchiladas on each plate.

Garnish: Top with shredded lettuce and diced tomato. Add a dollop of sour cream (about 2 tablespoons per serving) or drizzle as desired. Sprinkle with chopped cilantro and squeeze a lime wedge over the enchiladas to taste.

Serve: Serve immediately with extra lime wedges on the side.