Shrimp Enchiladas with Mole
Indulge in the bold, savory flavors of these Shrimp Enchiladas with Mole—a modern twist on a Mexican classic. Succulent shrimp, seasoned with a vibrant blend of cumin, chili powder, and garlic, are tucked into soft flour tortillas and blanketed in a creamy, rich mole sauce that’s perfectly balanced with a touch of heavy cream. Topped with melty Monterey Jack or Oaxaca cheese and baked to golden perfection, these enchiladas offer a delightful harmony of smoky, spicy, and indulgent flavors. Perfect for a weeknight dinner or a festive gathering, this dish is ready in under an hour and is garnished with fresh cilantro, sour cream, and a squeeze of lime for a zesty finish. Serve these crowd-pleasing enchiladas alongside a fresh salad or rice for a complete and unforgettable meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Shrimp (peeled and deveined)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 8 Flour tortillas (8-10 inches)
- 2 cups Shredded cheese (Monterey Jack or Oaxaca)
- 2 cups Prepared mole sauce
- 0.5 cup Heavy cream
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cup Sour cream (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and season with ground cumin, chili powder, and salt. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Remove from the heat and set aside.
In a small saucepan, combine the prepared mole sauce and heavy cream. Heat over low heat, stirring occasionally, until warmed through and smooth. Remove from heat.
To assemble the enchiladas, spoon a small amount of the mole sauce mixture onto each tortilla, spreading it lightly to coat. Add 4-5 shrimp to the center of each tortilla and sprinkle with a small amount of shredded cheese. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Once all the tortillas are filled and placed in the dish, pour the remaining mole sauce evenly over the top, making sure all the enchiladas are covered.
Sprinkle the remaining shredded cheese over the enchiladas.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the enchiladas from the oven and garnish with chopped cilantro. Serve with sour cream and lime wedges on the side, if desired.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 12.7 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 631 mg | 49% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
