Mole Poblano Shrimp Enchiladas' Recipe

Name: Mole Poblano Shrimp Enchiladas'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried pasilla Chile's; 3 dried new mexico Chile's; 2 dried guajillo Chile's; 1 whole onion; 4 clove garlic; 1 corn tortilla; 1/4 tsp ground cloves; 1 tbsp corn oil; 1/4 cup raisins; 1/4 cup almonds; 2 tbsp chicken bullion; 1 tbsp garlic salt; 1/2 tbsp cumin; 1 tsp salt; 2 tbsp sesame seeds; 1 mexican cream to drizzle on top; 1 queso fresco for topping; 1 yellow corn tortillas; 2 diced green onions; 1 cup shredded Monterey jack cheese; 1/4 cup cotija cheese; 1 tbsp tajin seasoning; 1/2 lime squeezed; 1/2 tsp seafood seasoning; 1 pinch oregano; 1/4 lb pre cooked cleaned shrimp; 1 tbsp olive oil; 1 tab butter; 1/2 tsp minced garlic; 1 tsp cilantro flakes

Servings: persons

4 dried pasilla Chile's
3 dried new mexico Chile's
2 dried guajillo Chile's
1 whole onion
4 clove garlic
1 corn tortilla
1/4 tsp ground cloves
1 tbsp corn oil
1/4 cup raisins
1/4 cup almonds
2 tbsp chicken bullion
1 tbsp garlic salt
1/2 tbsp cumin
1 tsp salt
2 tbsp sesame seeds
1 mexican cream to drizzle on top
1 queso fresco for topping
1 yellow corn tortillas
2 diced green onions
1 cup shredded Monterey jack cheese
1/4 cup cotija cheese
1 tbsp tajin seasoning
1/2 lime squeezed
1/2 tsp seafood seasoning
1 pinch oregano
1/4 lb pre cooked cleaned shrimp
1 tbsp olive oil
1 tab butter
1/2 tsp minced garlic
1 tsp cilantro flakes

1
cut tops of chiles and seed and devain them.
2
Add to pot with whole peeled onion, and garlic gloves.
3
Boil for 10minutes high heat till chiles are soft and onion also.Do not throw water you will use some when blending
4
add all ingredients to blender, the corn tortilla just wrip into pieces easier to blend.slowly add in your liquid where you have a not to thin or thick sauce.about 1-2 cups should do.
5
once blended add your corn oil to a pan and strain your sauce to pan you'll need to cook down about 20minutes on low heat
6
well your sauce is cooking add the butter, garlic n olive oil into a pan.
7
Chop up shrimp into bite size pieces add to olive pan, and add all seasonings cook for about 6minutes turn off heat squeeze lime over and set aside
8
heat your 1/2 cup corn oil add in your corn tortilla your just gonna do quick flash fry about 40 seconds each side.
9
immefiatly add to mole sauce place on plate add a little shrimp and cheese mixture and roll.
10
Continue same process top with drizzle sour cream queso fresco and a pinch of sesame seeds

740

kcal

Calories

Fat

Carbs

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 30 ingredients. The key ingredients include: 4 dried pasilla Chile's, 3 dried new mexico Chile's, 2 dried guajillo Chile's, 1 whole onion, and more.

Yes, Mole Poblano Shrimp Enchiladas' 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.

Mole Poblano Shrimp Enchiladas'

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