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Nutrition Facts
Serving Size 1 (475g) Recipe makes 3 servings The following items or measurements are not included below: queso fresco 1/8 teaspoon arbol chili powder
Calories 407
Calories from Fat 171		(42%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 821mg		34%
Potassium 1016mg		29%
Total Carbohydrate 45.1g		15%
	Dietary Fiber 11.0g	44%
	Sugars 10.5g
Protein 19.0g		38%
Vitamin A 13674mcg		273%
Vitamin B6 0.6mg		31%
Vitamin B12 0.8mcg		13%
Vitamin C 77mg		129%
Vitamin E 2mcg		9%
Calcium 250mg		25%
Iron 4mg		26%
detailed view... how is this calculated?

Shrimp Enchiladas With Mole Recipe #316377

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.

by Humble Bee

55 min | 35 min prep

SERVES 3

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 tomato, 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

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.

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Shrimp Enchiladas With Mole Recipe #316377

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