This Shrimp Enchiladas recipe is a reader favorite, combining tender shrimp, sweet corn, melty cheese, and lime zest, all wrapped in corn tortillas and smothered in a vibrant, flavorful yellow mole sauce. The sauce, inspired by Mexican Mole Amarillo, uses yellow bell peppers, jalapeño, pumpkin seeds, and spices for a creamy, silky texture. The dish is rich yet balanced, and can be made vegetarian by swapping shrimp with roasted cauliflower or beans.

Full Recipe: 

Ingredients

Yellow Mole Sauce:

• Pinch saffron soaked in hot water

• 3 tablespoons olive oil

• 1 onion, roughly chopped

• 4 garlic cloves, roughly chopped

• 2 yellow bell peppers (or one orange and one yellow)

• 1¾ cups chicken broth

• ½ cup raw pumpkin seeds (or cashews)

• 2 teaspoons coriander

• 1 teaspoon cumin

• ½ teaspoon ground annatto (optional)

• ⅛–¼ teaspoon cayenne

• ¾ teaspoon salt, more to taste

• ½ teaspoon pepper

• ½ teaspoon turmeric (optional, for color)

• 1½ tablespoons lime juice (plus zest saved for filling)

Shrimp Enchilada Filling:

• 1 tablespoon butter

• 2 garlic cloves, chopped

• 1–2 tablespoons jalapeño, finely chopped

• 1 lb raw peeled and deveined shrimp, chopped

• 1½ cups corn (fresh or frozen)

• 1 teaspoon dried oregano

• 1 tablespoon lime zest

• 1 teaspoon salt

• ½ teaspoon pepper

• 1½–2 cups shredded mozzarella or queso fresco (about 6 ounces), divided

• ¼ cup chopped cilantro

Other:

• 8 corn tortillas (6-inch)

• Garnishes: cilantro, radish slices, microgreens

Directions

1. Preheat oven to 375°F.

2. Make the yellow mole sauce: Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 5 minutes. Add spices, saffron water, salt, pepper, broth, and pumpkin seeds. Simmer covered for 10–15 minutes until seeds soften. Cool, then blend until smooth. Stir in lime juice and adjust seasoning.

3. Make the filling: Sauté garlic and jalapeño in butter over medium heat. Add shrimp and cook 2–3 minutes. Stir in corn, oregano, lime zest, salt, and pepper. Remove from heat, drain excess liquid if any. Add cilantro, half of the mole sauce, and half of the cheese. Adjust seasoning and heat if desired.

4. Warm tortillas until pliable. Grease a 9×13-inch baking dish. Fill each tortilla with about ½ cup filling, roll, and place seam side down in the dish. Pour mole sauce over enchiladas and sprinkle with remaining cheese.

5. Bake uncovered for 20–25 minutes until golden and melty.

6. Serve garnished with cilantro, sliced radishes, and microgreens.

Nutrients (per 1 enchilada)

• Calories: 326 kcal

• Carbohydrates: 24 g

• Protein: 21.6 g

• Fat: 17.8 g

• Saturated Fat: 5.6 g

• Cholesterol: 111.9 mg

• Sodium: 969 mg

• Fiber: 3.6 g

• Sugar: 3.8 g

The Essence of Yellow Mole Sauce

Yellow mole, or Mole Amarillo, is less known internationally compared to its darker counterparts like Mole Poblano but holds a special place in Mexican cooking, especially in the Yucatan region. Its bright color comes from yellow and orange peppers, often combined with spices like turmeric and annatto for extra depth and vibrancy. The use of pumpkin seeds (pepitas) in this recipe is essential—they add a subtle nuttiness and creamy body to the sauce when blended, making it both rich and smooth without relying on heavy creams or thickeners.

The incorporation of saffron soaked in water adds a delicate floral note and a golden hue, enhancing the sauce’s complexity and making it visually stunning. The sauce’s heat level is carefully balanced with cayenne and jalapeño, offering just enough kick to excite the palate without overpowering the other flavors. Lime juice brightens the mole, cutting through its richness and adding a refreshing acidity that ties all the elements together beautifully.

Why Shrimp? The Perfect Filling

Shrimp is an excellent choice for enchiladas because of its delicate texture and slightly sweet flavor, which pairs perfectly with the bold mole sauce. The shrimp is chopped into bite-sized pieces and cooked with garlic, jalapeño, and corn, adding layers of flavor and texture to the filling. Corn kernels provide a natural sweetness and slight crunch, contrasting with the tender shrimp and the melty cheese mixed into the filling.

Oregano and lime zest are subtle but impactful additions that infuse the filling with herbaceous and citrus notes, complementing the vibrant sauce. The use of mozzarella or queso fresco adds creaminess and helps bind the filling together, making the enchiladas satisfying and rich without becoming heavy. Fresh cilantro folded into the mixture brings a burst of freshness that balances the overall richness and spice.

Nutritional Insights

This dish offers a balanced combination of macronutrients with a focus on protein and healthy fats. Shrimp is a lean protein source rich in omega-3 fatty acids, vitamin B12, and selenium, supporting heart health and immune function. The use of olive oil in the mole sauce contributes beneficial monounsaturated fats, known for their cardiovascular benefits.

While the dish has a moderate fat content, much of it comes from heart-healthy sources like olive oil and pumpkin seeds. The corn tortillas provide carbohydrates and fiber, making the dish filling and sustaining. The inclusion of vegetables and fresh herbs increases the micronutrient content, adding vitamins A, C, and K along with antioxidants that promote overall wellness.

For those mindful of sodium intake, the recipe can be adjusted by reducing added salt or choosing lower-sodium cheese options. The balanced nutritional profile makes this dish suitable for those looking to enjoy a flavorful meal without compromising health.

Serving and Presentation

Shrimp Enchiladas with Yellow Mole Sauce is as pleasing to the eye as it is to the palate. The bright yellow mole sauce, topped with melted cheese that browns slightly in the oven, creates an inviting and colorful dish that stands out on any table. Garnishing with fresh cilantro, thinly sliced radishes, and microgreens not only adds a pop of color but also introduces fresh herbal and peppery notes that enhance the overall flavor experience.

These enchiladas are perfect for weeknight dinners and also hold their own as a show-stopping dish for entertaining. They can be served alongside simple Mexican staples like black beans, Mexican rice, or a crisp salad to create a well-rounded meal. The recipe’s flexibility to be prepared in advance and baked just before serving makes it practical for hosting and busy households alike.

Adaptations and Variations

One of the great strengths of this recipe is its adaptability. While shrimp is the featured protein, vegetarians and vegans can easily swap it out for roasted cauliflower, mushrooms, or beans such as black beans or pinto beans to maintain the hearty texture and flavor. Adjusting the cheese choice to plant-based alternatives can make the dish vegan-friendly.

For those who enjoy more heat, adding extra jalapeños or a dash of chipotle powder to the mole sauce can deepen the spice level. Conversely, the spice can be toned down by reducing or omitting the cayenne and jalapeño, making it suitable for sensitive palates or children.

Experimenting with different types of cheeses, such as Oaxaca or Monterey Jack, can subtly alter the creaminess and flavor. Additional garnishes like avocado slices or a dollop of sour cream can add cooling richness, balancing the vibrant sauce’s warmth.

Cooking Techniques for Success

Achieving the perfect texture and flavor balance requires a few culinary techniques. Sautéing the vegetables for the mole sauce until soft releases their natural sweetness, which forms the flavor base. Simmering the sauce with spices and pumpkin seeds allows the flavors to meld while softening the seeds enough to be blended into a creamy consistency.

Partially cooking the shrimp just until tender prevents overcooking during the baking process, ensuring juicy bites throughout. Warming the corn tortillas before filling them makes them pliable and less likely to crack or tear, which is crucial for neatly rolling the enchiladas.

Baking the assembled enchiladas uncovered allows the cheese to melt and brown beautifully, creating a golden crust that contrasts with the creamy sauce underneath. Finishing with fresh garnishes after baking preserves their bright flavors and adds texture.

Conclusion

Shrimp Enchiladas with Yellow Mole Sauce is a dish that beautifully marries traditional Mexican flavors with a fresh, contemporary approach. The rich, creamy mole sauce, bursting with the sweetness of bell peppers and the warmth of aromatic spices, elevates the tender shrimp and sweet corn filling to a new level of deliciousness. This recipe balances indulgence with freshness, making it both satisfying and vibrant.

Its versatility allows it to cater to various dietary preferences, making it an inclusive choice for many tables. The nutritional benefits, combined with the ease of preparation and stunning presentation, make this dish ideal for everyday meals and special occasions alike.

Adding this recipe to your website will provide readers with an exciting, flavorful, and approachable entrée that celebrates Mexican culinary heritage while offering room for personalization and creativity. Shrimp Enchiladas with Yellow Mole Sauce is sure to become a beloved favorite, inspiring cooks to explore new flavors and enjoy the vibrant, colorful world of Mexican cuisine.