Warm the mole sauce in a saucepan over low heat. If using concentrated mole paste, gradually whisk in 1 1/2 to 2 cups of chicken, seafood, or vegetable stock until the sauce is pourable but still thick enough to coat a spoon. Add the optional butter or oil, taste, and adjust the salt; keep the sauce warm without allowing it to boil aggressively.

Heat the vegetable or avocado oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened, then stir in the garlic and cook for about 30 seconds.

Add the chopped shrimp, kosher salt, black pepper, and optional cumin. Cook for approximately 2–3 minutes, stirring, just until the shrimp turn opaque. Remove the skillet from the heat immediately, then stir in the cilantro and optional crema.

Warm each corn tortilla briefly on a dry skillet, or lightly fry it in oil for a few seconds per side. Drain lightly fried tortillas on paper towels so they remain flexible and do not crack during assembly.

Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the warm mole sauce across the bottom of a 9-by-13-inch baking dish.

Dip each tortilla into the warm mole, or brush both sides with sauce. Add approximately 2–3 tablespoons of shrimp filling to the center, roll the tortilla tightly, and place it seam-side down in the baking dish.

Spoon the remaining mole sauce over the rolled enchiladas, making sure the tortillas are well covered. Sprinkle the shredded melting cheese evenly over the top.

Bake for 15–20 minutes, until the enchiladas are hot and the cheese is bubbling. For a browned topping, broil briefly at the end while watching closely so the mole and cheese do not scorch.

Finish with crumbled queso fresco, toasted sesame seeds, fresh cilantro, and Mexican crema. Serve immediately while the tortillas are tender, the filling is warm, and the cheese is soft.