Why You’ll Love these Mole Shrimp Enchiladas
Usually, I’m skeptical when someone claims they’ve created the “perfect” fusion dish, but these mole shrimp enchiladas genuinely deliver on every front. The rich, chocolatey mole sauce wraps around tender grilled shrimp like a warm hug, while the corn tortillas provide that perfect chewy texture.
It’s comfort food that actually makes sense together.
What Ingredients are in Mole Shrimp Enchiladas?
Getting your hands on the right ingredients for these mole shrimp enchiladas is half the battle won, and trust me, it’s worth tracking down every single component. The magic happens when these seemingly simple ingredients come together, creating layers of flavor that’ll make your taste buds do a little happy dance.
- 1/4 cup mole sauce (Dona Maria brand recommended)
- 2 tablespoons olive oil
- 1/2 ounce Mexican chocolate (about 1/4 of an individual round)
- 18 medium shrimp, peeled with tails removed
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 6 small jalapeño peppers
- 1 large white onion, peeled and sliced 1/4-inch thick
- 6 corn tortillas
- 1/2 cup shredded mozzarella cheese
- 1 head romaine lettuce, sliced
- 1 tomato, sliced 1/4-inch thick
- 1 cup crumbled Mexican queso fresco
- 1/8 teaspoon arbol chili powder for garnish
- 1 lime, quartered
Now, let’s talk about the star players here because not all ingredients are created equal. The mole sauce is your flavor foundation, so don’t skimp on quality – Dona Maria is reliable if you can’t find fresh mole from a local Mexican market. That little piece of Mexican chocolate might seem fancy, but it’s what transforms good mole into extraordinary mole, adding depth without overwhelming sweetness. For the shrimp, medium-sized ones work best because they won’t shrink to nothing on the grill, and please, please get them already peeled unless you enjoy tedious kitchen prep work.
How to Make these Mole Shrimp Enchiladas
Fire up that grill because we’re about to create some enchilada magic that’ll have your neighbors peeking over the fence. Start by mixing your 1/4 cup of mole sauce with 2 tablespoons of olive oil in an aluminum baking tray right on the preheated grill – yes, we’re doing this whole thing outdoors like proper grill masters. Drop in that 1/2 ounce of Mexican chocolate and stir it constantly because nobody wants scorched chocolate ruining their mole dreams.
While that’s melting into liquid gold, toss your 18 medium shrimp with 1 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of sweet paprika. Get those seasoned shrimp on the grill for 2 to 3 minutes per side until they’re perfectly pink, then chop them into bite-sized pieces. Don’t forget to throw those 6 small jalapeños and your sliced white onion onto the grill too – we want everything beautifully charred and slightly softened.
Now comes the fun part where you get to play with your food a little. Warm up those 6 corn tortillas on the grill until they’re pliable and cooperative, then dip each one completely in your warm mole sauce – don’t be shy about it, we want full coverage here. Fill each saucy tortilla with your chopped shrimp, roll them up loosely, and nestle them seam-side down right back in that mole sauce. Sprinkle the 1/2 cup of shredded mozzarella cheese over the top and cover the grill until the cheese melts into bubbly perfection.
For the grand finale, plate 2 or 3 enchiladas and pile on the toppings like you’re building a beautiful, edible tower – sliced romaine lettuce, those grilled onions, 1/4-inch thick tomato slices, and crumbled queso fresco. A light dusting of that 1/8 teaspoon of arbol chili powder adds the perfect finishing touch, and don’t forget those lime wedges and grilled jalapeños on the side for anyone brave enough to turn up the heat even more. Consider upgrading your cookware with an Indian copper cookware set for superior heat distribution and authentic flavor enhancement in all your Mexican cooking adventures.
Mole Shrimp Enchiladas Substitutions and Variations
Look, I get it – sometimes you stare into your fridge like it’s going to magically produce the exact ingredients you need, but life rarely works that way.
Can’t find Mexican chocolate? Dark chocolate works. No mozzarella? Try Monterey Jack. Flour tortillas instead of corn? Go for it. Swap shrimp for chicken, fish, or even beans.
What to Serve with Mole Shrimp Enchiladas
These enchiladas pack enough flavor to stand on their own, but why stop there when you can turn dinner into a proper feast? I love pairing them with cilantro-lime rice and refried beans for that classic Mexican combo.
Add some creamy guacamole and tangy salsa verde on the side, and you’ve got yourself a restaurant-worthy spread.
Final Thoughts
Honestly, I can’t think of many dishes that deliver this kind of flavor payoff with such straightforward techniques. The mole’s complexity pairs beautifully with tender shrimp, while the grilled elements add smoky depth that’ll make your taste buds do a little happy dance.
Trust me, this recipe will become your new go-to showstopper.
