A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable, with a video!
Yellow Mole Sauce:
- pinch saffron with hot water
- 3 tablespoons olive oil
- 1 onion, white or yellow, rough chopped
- 4 garlic, rough chopped
- 2 yellow bell peppers (or one orange and one yellow for BEST color)
- 1 3/4 cups chicken broth
- 1/2 cup pumpkin seeds (or raw cashews)
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/8–1/4 teaspoon cayenne
- 3/4 teaspoons salt, more to taste
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric, optional, for color.
- 1 1/2 tablespoons lime juice (zest it, save for filling)
Shrimp Enchilada Filling:
- 1 tablespoon butter
- 2 garlic cloves, rough chopped
- 1 –2 tablespoons jalapeno, finely chopped
- 1 lb shrimp, raw, peeled and deveined, chopped
- 1 1/2 cups corn, fresh is nice, frozen is fine
- 1 teaspoon dried oregano
- 1 tablespoon lime zest
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- 1 1/2 –2 cups shredded mozzarella or queso fresco, divided (6 ounces)
- 1/4 cup cilantro
8 x 6-inch corn tortillas
Garnish: cilantro, radish, microgreens
- Preheat oven to 375F
- Make the yellow mole sauce: Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.
- Make the enchilada filling. Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add 1/2 cup of the mole sauce and half of the cheese. Taste and adjust salt, heat (add cayenne if you want) and acid (add a little lime juice if you want).
- Assemble. Warm the tortillas (so they are pliable and don’t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9×13-inch baking dish. Place roughly 1/2 cup of the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won’t need all -save the extras for plating. Sprinkle with cheese.
- Bake uncovered until golden and melty, 20-25 minutes.
- If serving like the photo above, heat the remaining mole sauce in a small saucepan. Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Microgreens are nice here too.
These can be made a day ahead and refrigerated- be sure to bring to room temp before baking.
For a different sauce option, this Creamy Poblano Sauce would taste good too!
- Serving Size: 1 enchilada
- Calories: 326
- Sugar: 3.8 g
- Sodium: 968.7 mg
- Fat: 17.8 g
- Saturated Fat: 5.6 g
- Carbohydrates: 24 g
- Fiber: 3.6 g
- Protein: 21.6 g
- Cholesterol: 111.9 mg
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