I've been dying to make this since seeing it on a Bobby Flay show, so yes, it's grilled
I followed the recipe as closely as I could. My changes/substitutions, due to not having some of the ingredients around here, are listed below.

Shrimp Enchiladas with Mole

Ingredients
1/4 cup mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce
2 tablespoons olive oil
1 small piece 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 small jalapeno peppers
1 large white onion, peeled and sliced 1/4-inch thick
6 corn tortillas
1/2 cup shredded mozzarella
1 head romaine lettuce, sliced
1 tomato, sliced 14/-inch thick
1 cup crumbled Mexican queso fresco
Chili de arbol powder, for garnish
1 lime, quartered

Directions
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.

http://www.foodnetwork.com/recipes/grill-it-with-bobby-flay/shrimp-enchiladas-with-mole-recipe/index.html

I used:
1 TBS cocoa powder & 1 tsp ceylon cinnamon in place of the Mexican chocolate
10 Jumbo shrimp in place of 18 medium
Feta cheese in place of the queso fresco
Cayenne pepper in place of the chili de arbol powder
And less tortillas, jalapenos and onion, as you can see

If there is anything I'd change, it would be to increase the mole (and chocolate) to about 1/2 cup. Especially if I am making six enchiladas like the recipe. And not to think I can just bite into a jalapeno just because it's been grilled

This is one tasty dish, and since I have most of the mole left, I'll be making it again. And again

That looks really good Chow!

Thanks Rob. It was very tasty for sure.
And seeing as how I had to make two trips to the bathroom this morning... I'm assuming pretty authentic.

TMI... TMI...

That looks awesome, Fred!!

I remember seeing them making that on the show. I'll have to take a trip east of me to pick up some of the ingredients. I can get the queso fresco at GE. In fact I think I may have some in the freezer. I will be making this!

Coming from someone who cooks outdoors almost as much as I do, thanks

I'd be interested in seeing the difference between the cheeses. I even bought some panela when I was at Wegmans, but then I read feta was a better substitute.

that looks fantastic .. do you get fresh shrimp where you are at, chow ...
i have never used frozen but the price of shrimp around here has gotten crazy...

Thanks Steve. I'd recommend it to anybody.
I buy frozen raw when they are on sale. You have to peel them and usually clean them up some. I don't think around here they actually sell "fresh" seafood unless it comes out of the lake. The scallops and shrimp in the counter are just ones the store has thawed. The grocery store usually has some good deals on frozen gulf shrimp every few weeks.