Mexican-Inspired Prawn Enchiladas
Mexican-Inspired Prawn Enchiladas
A fresh, flavour-packed prawn enchilada recipe with homemade tortillas, zesty spices and a golden cheesy finish.
Servings
5
Prep time
Cook time
Recipe
Ingredients
- 80g unsalted butter
- 3 cups plain fl our
- Pinch salt
- 1 cup cold water
- 1 tbsp olive oil
- 1 brown onion, diced
- 1 red capsicum, diced
- 1 tsp chopped chilli
- ¼ tsp cumin
- ¼ tsp ground coriander
- ¼ tsp paprika
- ¼ tsp cayenne
- 750g Australian green prawns, wild caught & shelled
- 400g can cherry tomatoes
- 1 tbsp chopped parsley
- Juice 1 lime
- 1 ¼ cups grated cheddar cheese
- 80g feta
- Chilli slices, coriander leaves & limes wedges, to garnish
- White sauce
- 40g plain flour
- 40g unsalted butter
- 500mL full-cream milk
Method
- Preheat oven to 180°C.
- Rub butter into flour and salt. Gradually add the water and mix until a dough forms.
- Cut the dough into 10 pieces around 90g each and roll each piece into a ball. Cover with cling film and a tea towel and set aside to rest for 2 hours or ideally overnight.
- Heat olive oil in a heavy-based pan to medium heat. Sauté onion, capsicum and chilli until soft, approximately 2 mins.
- Add spices and cook for a further 2 mins.
- Add prawns and cook until the prawns begin to change colour, stirring occasionally.
- Add cherry tomatoes, parsley and lime juice and cook for 1 min. Set aside to cool.
- Melt butter in another heavy-based saucepan. Add the flour, stirring, and cook for 4 mins. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper, set aside
- To make the tortillas, roll out each ball to the size of a small dinner plate. Keep each one separate so they do not stick together.
- Heat a non-stick pan the size of the tortillas to medium high. Place the tortilla into the pan and cook for 1½ mins. Once it starts to bubble up, fl ip and cook the other side for a further 30 secs.
- Remove and keep warm under a tea towel. Repeat.
- Divide the prawn mixture between the tortillas. Roll up and place in a deep baking dish.
- Pour over the white sauce, top with grated cheese and crumbled feta.
- Bake in the oven for 30 mins or until cheese is golden.
- Garnish with chilli slices, coriander leaves and lime wedges. Serve hot.
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