Baked Shrimp Enchiladas With Mole Sauce Recipe

Name: Baked Shrimp Enchiladas With Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mole; 2 tablespoons olive oil; 2 ounces mexican chocolate; 36 medium shrimp, peeled, tail removed; 15 ounces black beans; 1/2 teaspoon garlic powder; 1/2 teaspoon sweet paprika; 2 jalapeno peppers, chopped small; 1 white onion, large peeled and sliced 1/4-inch thick; 6 large flour tortillas; 1 cup monterey jack cheese, shredded; 1/2 head romaine lettuce, sliced thin; 4 roma tomatoes; 1 cup queso fresco, crumbled

Servings: persons

1 cup mole
2 tablespoons olive oil
2 ounces mexican chocolate
36 medium shrimp, peeled, tail removed
15 ounces black beans
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
2 jalapeno peppers, chopped small
1 white onion, large peeled and sliced 1/4-inch thick
6 large flour tortillas
1 cup monterey jack cheese, shredded
1/2 head romaine lettuce, sliced thin
4 roma tomatoes
1 cup queso fresco, crumbled

1
Boil shrimp for 3-4 minutes. Let cool and peel.
2
Preheat oven to 350Au00b0F.
3
Combine mole, chocolate, and oil in a small saucepan over low heat, stirring frequently to make sure chocolate doesn't burn. Keep warm while preparing shrimp filling.
4
Combine shrimp, chopped jalapenos, onion, black beans, garlic powder, and paprika.
5
Spread thin layer of mole mix onto one side of tortilla.
6
Place 1/6 of shrimp filling onto the mole side of the tortilla and wrap up.
7
Place in 9x13 baking dish that has been sprayed with cooking spray.
8
Repeat with remaining 5 tortillas.
9
Pour remaining mole sauce over enchiladas and distribute sauce evenly.
10
Sprinkle monterey jack cheese on top.
11
Bake uncovered at 350F for 30 minutes.
12
Top with romaine, tomatoes, and queso fresco.

1718

kcal

Calories

Fat

161

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup mole, 2 tablespoons olive oil, 2 ounces mexican chocolate, 36 medium shrimp, peeled, tail removed, and more.

Yes, Baked Shrimp Enchiladas With Mole Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Shrimp Enchiladas With Mole Sauce

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