Prawns and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Ingredients for Prawns and Cotija Enchiladas with Salsa Verde and Crema Mexicana

• 60ml olive oil, divided

• 1.1kg tomatillos,* husked, rinsed

• 4 large fresh poblano chillies,* halved lengthwise, cored, seeded

• 4 unpeeled garlic cloves

• 2 cups (packed) coarsely chopped fresh coriander plus additional for garnish

• plus additional for garnish

• 160g (packed) chopped spring onions

• 200g chopped red onion plus thinly sliced red onion rounds for garnish

• plus thinly sliced red onion rounds for garnish

• 48 uncooked medium prawns, peeled, deveined (about 675g)

• 2 tablespoons chopped fresh oregano

• 1 teaspoon ground cumin

• 12 5 1/2-to 6-inch-diameter corn tortillas

• 350g crumbled Cotija or feta cheese, divided

Preheat grill. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chillies, cut side down, and garlic cloves on prepared baking sheet. Grill until tomatillos and chillies begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.

Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chillies; coarsely chop chillies. Add generous 50g chopped chillies to processor (reserve remaining chillies for enchilada filling). Add 2 cups coriander and 1 cup spring onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 350ml salsa verde to shallow bowl.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle prawns with salt and pepper. Add prawns, oregano, cumin, and remaining chopped chillies to skillet; sauté just until prawns are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove prawns mixture from heat.

Preheat oven to 177°C. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 120ml salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 350ml salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 prawns and some onion-chilli mixture down centre of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing prawns and onion-chilli filling. Place seam side down in dish. Repeat with remaining tortillas, prawns, onion-chilli mixture, and cheese. Spread 230g salsa verde from processor over enchiladas.

Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped coriander, if desired.

Available in the produce section of some supermarkets and at Latin markets.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.