Recipe by Brandess
Another great recipe from Grill It! with Bobby Flay.Prepared in full on the grill, this is a great party recipe to impress your friends! The favors are robust and very different from any enchilada experience I have had. The thing that I like is best is that in its presentation, the warm enchiladas lay under a fresh, cold salad that is simply gorgeous.
Top Review by noway
I had a ton of sauce leftover from making Recipe #240822 and was looking for creative ways to use it. I loved the idea of enchiladas, especially with shrimp, since the majority of mole recipes use chicken. You are right that this is a gorgeous meal! While the idea and presentation is definitely 5-star, I felt that the ingredient amounts were quite a bit off. I don't have a grill, so I did these in the oven at 350 for 30 minutes instead, which worked great. I used 1 cup of mole instead of 1/4 cup and that was the perfect amount of sauce for us. Also, there was not nearly enough filling for 6 large tortillas, we ended up adding a can of black beans to increase the volume. I would double the amount of shrimp next time in addition to using the black beans. Because the grilling directions are superfluous in this recipe if you are using the oven and I made so many changes to the ingredients, I have also posted a version of this for the oven. Thanks Humble Bee for a unique recipe that we will enjoy again! Made for Bargain Basement tag.
- 1⁄4 cup mole, sauce (recommended Dona Maria)
- 2 tablespoons olive oil
- 1⁄2 ounce mexican chocolate (about 1/4 of an individual round)
- 18 medium shrimp, peeled, tail removed
- 1 teaspoon kosher salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon sweet paprika
- 6 jalapeno peppers, small
- 1 white onion, large peeled and sliced 1/4-inch thick
- 6 corn tortillas (I prefer the flour type)
- 1⁄2 cup mozzarella cheese, shredded
- 1 head romaine lettuce, sliced
- 1 tomatoes, sliced 14/-inch thick
- 1 cup queso fresco, Mexican, crumbled
- 1⁄8 teaspoon arbol chili powder (to garnish, Chili de arbol powder)
- 1 lime, quartered
Directions See How It's Made
- In an aluminum baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.
- Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.
- Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.
- Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos. Eat fast before "la migra" shows up.