Baked Prawn Enchiladas with Feta Cheese

 

 

This dish is a real fusion of cultures but is absolutely delicious. I've had chicken enchiladas before but not prawn; I got the idea from this recipe on The Girl Who Ate Everything; I recommend checking out her blog. I adapted it as you will see.

 

To serve 1 or 2 - 1 enchilada is fine per person if you have it with vegetables or salad, otherwise you might want two.

You need:

2 flour tortillas

Fry Light or oil to fry

1/4 red pepper, finely chopped

1/2 onion, finely chopped

1 clove garlic, crushed

200-250g cooked and peeled prawns (a 175g pack is fine too)

1 heaped tsp Old Bay seasoning from Baltimore - or if understandably you can't get this, I would recommend 1/4 tsp chilli powder, 1/4 tsp allspice, 1/4 tsp celery salt and 1/4 tsp ginger.

handful of fresh coriander, chopped

squeeze of lime juice

 

for the sauce:

4 tbsp butter

4 tbsp plain flour

200ml fish stock

150g feta cheese, crumbled

50ml double cream or milk

 

Preheat the oven to 180C. Finely chop the red pepper and onion and crush the garlic. Spray a small frying pan with Fry Light and fry the vegetables until softened.

8 (6-inch) flour tortillas

Shrimp Mixture:

2 tablespoons butter

1/2 cup red bell pepper, diced finely

1/2 cup white onion, diced finely

2 cloves garlic, minced

1 pound shrimp, peeled and deveined and chopped into 1 inch pieces

1/2 teaspoon salt

1 teaspoon chili powder

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Sauce:

4 tablespoons butter

4 tablespoons flour

1 1/2 cups chicken broth

1/2 cup salsa verde

1 1/2 cups shredded Monterey Jack cheese

1 cup sour cream

Read more at http://www.the-girl-who-ate-everything.com/2013/05/creamy-shrimp-enchiladas-and-dinner-and-a-movie-with-the-dating-divas.html#Zy31CxIG0dJfSHEq.99

8 (6-inch) flour tortillas

Shrimp Mixture:

2 tablespoons butter

1/2 cup red bell pepper, diced finely

1/2 cup white onion, diced finely

2 cloves garlic, minced

1 pound shrimp, peeled and deveined and chopped into 1 inch pieces

1/2 teaspoon salt

1 teaspoon chili powder

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Sauce:

4 tablespoons butter

4 tablespoons flour

1 1/2 cups chicken broth

1/2 cup salsa verde

1 1/2 cups shredded Monterey Jack cheese

1 cup sour cream

Read more at http://www.the-girl-who-ate-everything.com/2013/05/creamy-shrimp-enchiladas-and-dinner-and-a-movie-with-the-dating-divas.html#Zy31CxIG0dJfSHEq.99

8 (6-inch) flour tortillas

Shrimp Mixture:

2 tablespoons butter

1/2 cup red bell pepper, diced finely

1/2 cup white onion, diced finely

2 cloves garlic, minced

1 pound shrimp, peeled and deveined and chopped into 1 inch pieces

1/2 teaspoon salt

1 teaspoon chili powder

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Sauce:

4 tablespoons butter

4 tablespoons flour

1 1/2 cups chicken broth

1/2 cup salsa verde

1 1/2 cups shredded Monterey Jack cheese

1 cup sour cream

Read more at http://www.the-girl-who-ate-everything.com/2013/05/creamy-shrimp-enchiladas-and-dinner-and-a-movie-with-the-dating-divas.html#Zy31CxIG0dJfSHEq.99

8 (6-inch) flour tortillas

Shrimp Mixture:

2 tablespoons butter

1/2 cup red bell pepper, diced finely

1/2 cup white onion, diced finely

2 cloves garlic, minced

1 pound shrimp, peeled and deveined and chopped into 1 inch pieces

1/2 teaspoon salt

1 teaspoon chili powder

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Sauce:

4 tablespoons butter

4 tablespoons flour

1 1/2 cups chicken broth

1/2 cup salsa verde

1 1/2 cups shredded Monterey Jack cheese

1 cup sour cream

Read more at http://www.the-girl-who-ate-everything.com/2013/05/creamy-shrimp-enchiladas-and-dinner-and-a-movie-with-the-dating-divas.html#Zy31CxIG0dJfSHEq.99

 

8 (6-inch) flour tortillas

Shrimp Mixture:

2 tablespoons butter

1/2 cup red bell pepper, diced finely

1/2 cup white onion, diced finely

2 cloves garlic, minced

1 pound shrimp, peeled and deveined and chopped into 1 inch pieces

1/2 teaspoon salt

1 teaspoon chili powder

1/4 cup chopped fresh cilantro

2 tablespoons lime juice

Sauce:

4 tablespoons butter

4 tablespoons flour

1 1/2 cups chicken broth

1/2 cup salsa verde

1 1/2 cups shredded Monterey Jack cheese

1 cup sour cream

Read more at http://www.the-girl-who-ate-everything.com/2013/05/creamy-shrimp-enchiladas-and-dinner-and-a-movie-with-the-dating-divas.html#Zy31CxIG0dJfSHEq.99

Add the prawns - if they are already cooked, they only need to be heated through - and the seasoning. A colleague bought me this Old Bay seasoning from Baltimore, as it's where our company's head office is located. I'm going there myself in a couple of weeks which I'm really looking forward to.

Make the sauce - heat the butter in a small pan until melted and stir in the flour to make a roux. Gradually stir in the stock until you have a smooth sauce. Add the crumbled feta cheese and heat until the cheese has melted and the sauce has thickened. Finally stir in the double cream or milk.

 

 Distribute the prawn mixture over the two flour tortillas.

Place the tortillas in a baking tin - I used a small tin but if you are making more tortillas you should be able to fit them into a large roasting tin. Pour the cheese sauce over the top and bake for 15-20 minutes.

They are ready when the cheese starts to brown.

I served these with broccoli; I think any green veg or salad would work. They were absolutely delicious and something I will definitely make again.

As I used feta cheese in this recipe - even though enchiladas are Mexican - I am sharing this with Chris at Cooking Around the World as his global blogging challenge is visiting Greece this month. I hope he excuses the fusion of other cuisines in this dish!