Guest Post: Amy’s Creamy Prawn Enchiladas Recipe

Hello Vixxy’s Readers,

Im Amy, a northern girl from York and I have known Vix over 20yrs.

Whilst visiting Medina Road in September I decided to do a celebratory meal for Vix’s first day at her new job. It gave me something to do whilst Ryan and herself were out slaving in the hard working world of London and I had no particular plans beyond lounging about on the sofa. It is my jollies after all.

So I eventually decided on Mexican as it gave me a variety of flavours and the ability to use a variety of meats easily. Chilli Con Carne, Smokey Chicken Fajitas and Prawn Enchiladas were my dishes of choice and I was cooking for 4 adults so knew these would satisfy our mahoosive appetites.

Being a single mum I’ve had to teach myself to cook dishes from scratch so that I know exactly what is going into my child’s body. Dieting for a long period of time has also benefited this method of cooking as I can also swap out high calorie ingredients for healthier alternatives. In this case it was bollocks to the calories, I wanted a good taste. Y.O.L.O.

15186972109_cda8146f44_o

The winner of the night was the Creamy Prawn Enchiladas so here I’ll explain exactly how I made them……….

300g King Prawns

250g Passata

150ml Double Cream

1 Tbsp Olive Oil

1 Tube of Tomato Puree

1/2 Courgette

1 Red Pepper

1 Green Pepper

1 Yellow Pepper

4 Large Tortilla Wraps

2 Garlic Cloves Crushed

1 Tbsp Lemon or Lime Juice

Fish Stock Cube

100g Mild Chedder Cheese

100g Feta Cheese

1.  Heat a frying pan and pour in the olive oil. Once the oil is hot add the prawns, courgette and all 3 peppers. Cook until prawns are cooked and vegetables are soft.

2.  Crumble the stock cube over the mixture and stir in until dissolved, you can then add the half the citrus juice, half the passata and half the double cream.

3.  Stir the sauce until it has thickened then pour mixture into a bowl and set to one side.

4. Heat the frying pan and add the rest of the citrus juice, passata and cream. Once this has thickened dip a tortilla wrap into the mixture and make sure one side is coated.

5.  Lay the tortilla on a chopping board plain side down and add the prawn mixture down the middle. Wrap one side over the other and place the tortilla in a baking tray (all 4 have to fit in together so make sure you place them well)

5.  Repeat this process for all 4 tortillas, if there is any mixture left over after dipping the wraps, pour this over them whilst they are placed in the baking tray.

6.  Grate/Crumble the cheese and spread this on top of the tortillas and sauce.

7.  Bake in the oven until the cheese is golden.

 

 

 

Advertisements

So what do you think? Would love to hear any comments you have!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s