Baked Shrimp Enchiladas With Mole Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an oven-baked version of Shrimp Enchiladas With Mole, which uses the grill. I have also changed some ingredient amounts for personal tastes (more filling and sauce). I used Sharon123's Oaxacan Red Mole Sauce (Mole Coloradito) for the mole. 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 |
Directions:
1. Boil shrimp for 3-4 minutes. Let cool and peel.
2. Preheat oven to 350°F.
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.
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