Shrimp Enchiladas with Mole

Starting the grilling

After eating this dish tonight, we decided this is the best thing that we've ever made on the grill.  By "we" I should clarify that my hubby found this recipe and was the head chef while I was the lucky prep-chef who got to eat the meal.

This is a Food Network recipe from a Bobby Flay episode that my hubby happened to see earlier this week: Grill it! With Bobby Flay.

This recipe begins with bottled mole (cut with chicken stock, per bottle's instructions) cooked in an aluminum pan on the grill.  The recipe called for only 1/4 cup of mole, but we used the whole bottle, which was really necessary to coat the grill pan.  After the shrimp, onions, and jalapenos are cooked on the grill, the tortillas are quickly grilled then dipped into the warm mole sauce.  The enchiladas are assembled with the shrimp stuffing, laid into the aluminum pan with the mole, and cooked again (covered) on the grill.  After the cooked enchiladas are removed, a salad of romaine lettuce, grilled tomatoes, and jalapenos are spread over the top.  The coolness of the salad was perfect to balance the hot, chocolatey, intense mole.

Served this with corn on the cob and a hominy-bean salad, "Texas Caviar." A great meal!

Grilled shrimp enchiladas with mole

The recipe, with some modifications to the Food Network:
Ingredients
1/4 cup mole (or the whole bottle, as we used) -- follow bottle instructions to add broth
2 Tbsp olive oil
3/4 pound medium shrimp, peeled  and tail removed
1/2 tsp kosher salt
1 tsp garlic salt
1/2 tsp  ancho chile (note -- the food network recipe uses paprika)
1 jalapeno
1 large white onion, peeled and sliced 1/4" thick
7 corn tortillas
1/2 cup (or more) shredded Mexican cheese blend
1 head romaine lettuce, sliced
1 tomato, sliced 1/4" thick
1/2 to 1 cup shredded mozzarella cheese

1. In an aluminum pan on a preheated grill, mix the mole, broth, and olive oil and cook until heated and melted.  Set aside and keep warm
2. Toss shrimp, salt, garlic powder, and ancho chile.  Grill shrimp until pink, 2-3 minutes per side. Remove from grill and chop into pieces
3. Grill jalapenos, tomatoes, and onion slices until nicely marked and slightly soft.
4. Grill tortillas, turning until warm and pliable. Dip each tortilla in mole to cover completely.  Place shrimp in each tortilla, roll up loosely, and place seam side down in mole pan. Sprinkle top of tortillas with cheese. Grill uncovered, till cheese melts.
5. Top enchiladas with mozzarella cheese, sliced lettuce, tomatoes, grilled onions, and grilled jalapeno slices.

Getting started with the mole and vegetables on the grill

Tortillas coated in mole

Putting finishing touches on the enchiladas

The final mole enchiladas with salad topping