This seafood-y twist on Mexican enchiladas with prawns and crab is all kinds of yum! Spicy, creamy, cheesy and very easy to rustle up... in fact, the perfect main to prep ahead for a Mexican themed dinner party!
- 1 can black beans, rinsed and drained
- 2 cans white crab meat, drained
- 400g frozen, cooked king prawns (no need to thaw)
- 300g Tomatillo Salsa, divided (I use this amazing one from Waitrose)
- 150g grated cheddar
- 125ml sour cream
- 2 tbsp butter
- 2 tbsp flower
- 1/2 tsp chilli powder
- 1/4 tsp ground cumin
- pinch of salt
- 250ml vegetable broth
- 60ml single cream
- Corn or flour tortillas
- Coriander, to garnish
- Preheat oven to 190 degrees Celsius
- Spray an ovenproof medium casserole dish or baking tray with cooking spray.
- In a medium bowl, stir together beans, crab, prawns, ¼ c. salsa, ½ c. cheese, and sour cream.
- Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish.
- Enchiladas should fit tightly together in the pan.
- Melt butter in a sauce pan over medium heat.
- Whisk in flour until combined.
- Slowly add vegetable broth about ¼ c. at a time, whisking constantly to keep mixture smooth.
- When all broth is added, bring to a simmer.
- Stir in chili powder, cumin, salt, ½ c. cheese, ¼ c. salsa, and single cream.
- When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
- Cover dish with foil, and bake for 30 minutes.
- Remove foil, and sprinkle remaining ½ c. cheese over the top.
- Bake an additional 5-10 minutes until cheese is melted and bubbly.
- Serve enchiladas with fresh chopped coriander on top
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