Recipe

Cave Style Hot Prawn Enchiladas Recipe

Add Step-by-Step Photos	Grizzlybear / All my dishes 2 months, 4 weeks ago I think you all will love these you can adjust the heat to your liking hope you all enjoy Prep:25m Cook:40m Servings:46	Grizzlybear
	enchiladas

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Fans

mjcmcook

quaziefly

pleclare

valinkenmo

justjakesm

crabhappyc

linebb956

Ingredients

4 Tablespoons olive oil

12 flour tortillas

1 pound prawns, “deveined” and peeled

1/2 Stick (4 tablespoons) Butter

1/4 Cup minced garlic

2 jars of salsas, separated (flavor is up to you-this is where the heat comes from)

16 oz Sour cream

6 Large jalapeno peppers

2 cups shredded jack cheese

8 oz merlot wine

Directions

In a hot pan, heat 1 tablespoon olive oil, which will be enough to brown three flour tortillas. Repeat until all 12 tortillas are lightly browned. Let stand on paper towels; they should not be too oily.

After thoroughly cleaning prawns of all exoskeleton and “vein” (ditch the tail) set prepared prawns aside in ice water. Pat dry before cooking.

Melt half stick of butter in pan, add minced garlic, and heat until very light brown. Add prawns, cook for about one minute. Remove from heat, add 1 jar of salsa, 12 oz. sour cream (save the rest for topping), and four chopped jalapeno peppers. (I use only the outside of the pepper in this part as the seeds contain most of the heat. The outer part has the flavor without the pain.) Stir and set aside.

To assemble, set out tortillas, cheese, prawn mixture and a large greased baking pan.

Put 2 tablespoons shredded cheese and three to four prawns in mixture, then roll up and add to pan. Add a thin layer of salsa (this is to keep it from sticking or burning). Repeat until baking pan is full. Add rest of salsa to top, along with any sauce from cooking the prawns, covering all tortillas so they won’t dry out. Add remaining shredded cheese. Garnish with the last jalapenos sliced horizontally. These can be removed at serving by those who can’t take the heat.

Cover in foil, making a tent so cheese doesn’t stick, and bake in a 350 degree oven for 40 minutes. Let stand for 5 minutes then serve. Enjoy!!

(You may need 8 oz. merlot wine by now)

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Comments

valinkenmore 2 months, 4 weeks ago said:
I'm drooling here Griz! This sounds so wonderful but I would have to have Sauvignon Blanc with mine! I'm a "white wine foodie".
Have a good day!
Valerie

mjcmcook 2 months, 4 weeks ago said:
~HELLO~G.BEAR~
I am "Likin" these new 'CAVE' style recipes~
This one is a '5"FORK!!!!! ~ I like the use
of the 'Salsa' versus the 'regular E.Sauce'
and of course the 'prawns'
had me at the "first HELLO"~!
~*~mj~*~
'Photo FLAGGED'~

justjakesmom 2 months, 4 weeks ago said:
Photo flagged by me also... gorgeous! Easy enough too. LOL on the merlot... Good one, Griz. ;')

crabhappychick 2 months, 4 weeks ago said:
Simple and yummy! Thanks, Bear!

22566 2 months, 4 weeks ago said:
OK,I like shrimp...not to crazy about these gilled creatures.

~guess,cause~

I can see through them. :0)

Kidding aside...Thank-you for sharing.

Kind Regards

Joyce

linebb956 2 months, 4 weeks ago said:
Another great one. Thanks Grizz..

pleclare 2 months, 3 weeks ago said:
Wonderful!

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