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Shrimp Enchiladas

Flavorful Shrimp Enchiladas with Zesty Yellow Mole Sauce

Indulge in delightful Shrimp Enchiladas bursting with flavor and served with a zesty yellow mole sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 enchiladas
Course: DINNER
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mole Sauce
  • 1 pinch saffron with hot water Adds luxurious color and aroma
  • 3 tablespoons olive oil Healthy fat for sautéing
  • 1 onion, white or yellow, rough chopped Provides a savory base
  • 4 garlic, rough chopped Infuses rich flavor
  • 2 yellow bell peppers (or one orange and one yellow) Sweetness complements spice
  • 1.75 cups chicken broth Keeps sauce rich
  • 0.5 cup raw pumpkin seeds (or raw cashews) Adds crunch and nuttiness
  • 2 teaspoons coriander Warm, citrusy flavor
  • 1 teaspoon cumin Earthy note
  • 0.5 teaspoon ground annatto (optional) Adds vibrant color
  • 0.125–0.25 teaspoon cayenne Adjust for heat
  • 0.75 teaspoons salt Balances flavors
  • 0.5 teaspoon pepper Adds warmth
  • 0.5 teaspoon turmeric (optional) Adds golden hue
  • 1.5 tablespoons lime juice Brightens flavor
For the Shrimp Filling
  • 1 tablespoon butter For sautéing
  • 2 garlic cloves, rough chopped Enhances shrimp flavor
  • 1–2 tablespoons jalapeno, finely chopped Zesty burst of spice
  • 1 lb shrimp, raw, peeled and deveined, chopped Star of the dish
  • 1.5 cups corn Sweet and crunchy
  • 1 teaspoon dried oregano Herby note
  • 1 tablespoon lime zest Enhances flavor
  • 1 teaspoon salt Adjusts flavor
  • 0.5 teaspoon pepper Enhances seasoning
  • 1.5–2 cups shredded mozzarella or queso fresco, divided Melts beautifully
  • 0.25 cup cilantro Freshens dish

Equipment

  • saucepan
  • large pan
  • baking dish

Method
 

Mole Sauce Preparation
  1. Combine the saffron with hot water and let it steep.
  2. Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until fragrant.
  3. Stir in the yellow bell peppers and sauté until brightened and softened.
  4. Stir in the chicken broth, pumpkin seeds, coriander, cumin, annatto, cayenne, salt, pepper, turmeric, and lime juice. Bring to a simmer and let cook for 10 minutes.
Shrimp Filling Preparation
  1. Melt the butter in another pan over medium heat. Add the garlic cloves and jalapeno, sautéing until fragrant.
  2. Toss in the chopped shrimp and cook until pink and opaque, about 3-4 minutes.
  3. Stir in the corn, oregano, lime zest, salt, and pepper. Cook until heated through, about 2-3 minutes.
  4. Mix the shrimp mixture with 1.5 cups of the shredded cheese and cilantro.
Assembling the Enchiladas
  1. Fill warm tortillas with the shrimp mixture, rolling them up tightly and placing seam-side down in a baking dish.
  2. Pour the yellow mole sauce over the enchiladas, covering them well. Sprinkle the remaining cheese on top.
  3. Bake in the oven at 350°F for 20-25 minutes, or until cheese is bubbly and golden brown.
  4. Let sit for a few minutes before serving. Garnish with additional cilantro if desired.

Nutrition

Serving: 1enchiladaCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

These Shrimp Enchiladas are a joy to prepare and share with loved ones!

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