Monday, 24 November 2014

Creamy Green Crab and Shrimp Enchiladas

I ended up making these after mistakenly opening a tin of crab thinking it was salmon. They were really lovely and creamy and tasty. Surprisingly so with a delicate flavour.

Creamy Green Crab and Shrimp Enchiladas
(Serves 4)
1 onion, chopped
1 red pepper, chopped
20 raw prawns, chopped into 3-4
1 tbsp taco seasoning
1 200g tin black eye beans, drained and rinsed
1 190g tin lump white crab meat, drained
1 tin green enchilada sauce
4 tbsp sour cream  
handful shredded cheddar/montery jack cheese
4 corn or flour tortillas
Preheat oven to 180C. Spray an overproof dish with cooking spray.
Heat a tbsp of oil in a frying pan and add the onion and pepper. Fry for a couple of mins then add the prawns and cook until just pink. Add the taco seasoning and stir well. Add the beans and crab and a2 tbsp of the enchilada sauce and cook until heated through. Add in half the cheese and half the sour cream and then stir well to combine.
Heat the tortillas in the microwave for a few secs to soften.
Spoon some of the filling down the centre of each tortilla, fold the sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. They should fit tightly together in the pan.
Mix the rest of the sour cream into the rest of the enchilada sauce. Pour over the enchiladas and sprinkle over the cheese. Bake for 30 mins until golden and bubbling.

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