BAKED SHRIMP ENCHILADAS WITH MOLE SAUCE

Baked Shrimp Enchiladas With Mole Sauce image

Provided by noway

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

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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

Steps:

Boil shrimp for 3-4 minutes. Let cool and peel.
Preheat oven to 350Â°F.
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.
Combine shrimp, chopped jalapenos, onion, black beans, garlic powder, and paprika.
Spread thin layer of mole mix onto one side of tortilla.
Place 1/6 of shrimp filling onto the mole side of the tortilla and wrap up.
Place in 9x13 baking dish that has been sprayed with cooking spray.
Repeat with remaining 5 tortillas.
Pour remaining mole sauce over enchiladas and distribute sauce evenly.
Sprinkle monterey jack cheese on top.
Bake uncovered at 350F for 30 minutes.
Top with romaine, tomatoes, and queso fresco.