This was a spur of the moment dish as I realised that the sauce was about to go out of date. These enchiladas are packed full of veggies and the shrimp is healthier than other meats. I also quite liked the sourness the Greek yoghurt added to the dish.
Healthy Prawn Enchiladas Verde
450g raw prawns, peeled/deveined, cut into three pieces
1 large green pepper, chopped
1 large courgette, chopped
4 large spring onion, chopped
123g greek yogurt
juice 1 lime
125g Monterey Jack cheese, grated
1/2 bunch coriander, chopped
1/4 tsp cumin
1/2 tsp oregano
salt and pepper
10 corn tortillas
450g green enchilada sauce
Preheat oven to 350 degrees and grease a 28 x 18cm baking dish with a light amount of olive oil.
Heat pan with a little oil and sauté the red bell pepper and all the white parts of the onions and only half of the green stems. After a minute, add the chopped courgette. Sauté for 4-5 mins total then add the prawns and lime juice and sauté for another min only. Remove from the heat and add the Greek yogurt, seasonings and most of the coriander. Set aside for 5 mins.
Whilst the filling is resting heat the tortillas in the microwave.
Spoon some of the prawn/veggie mix onto each tortilla, wrap each tortilla and place them seam down into the baking dish. You should be able to fit 10 tortillas, and you might have leftover prawn/veggie mixture.
Once the tortillas are all filled and in the baking dish then pour over the green enchilada sauce, spread the cheese on top, and then sprinkle over the remainder of the chopped greens of the spring onions.
Bake in oven for 25 minutes at 350.