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.
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.
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.
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!