Serves 6 Difficulty
For salsa: 12 ounce can tomatillos, drained 4 scallions, sliced 3 garlic cloves, crushed 1/2 cup diced green chiles 1 jalapeno pepper, seeded and minced 1/2 cup packed cilantro 1 cup drained black beans 1/2 cup frozen corn kernels
For enchilladas: 12 ounces cooked prawns, chopped into large pieces Kosher salt and fresh ground pepper 12 corn tortillas 1 cup Monterey Jack cheese, shredded 6 Tablespoons plain non-fat yogurt
Preheat oven to 400 degrees F. Coat a large shallow baking dish with butter. For salsa: Combine tomatillos, onions, garlic, green chiles and cilantro in a food processor and process until coarsely chopped. Transfer to a bowl and stir in beans and corn. In a separate bowl, combine prawns, salsa and season to taste with salt and pepper. Heat a heavy skillet over high heat. Heat tortillas on both sides just until soft enough to roll. Repeat for all tortillas. Place a tortilla on a flat surface and spread an equal amount of filling in the center and roll. Place enchilladas seam side down in prepared baking dish. Repeat for all tortillas. Sprinkle all with cheese and cover with foil. Bake for 15 minutes then remove foil and bake for another 10 minutes. To serve place two enchilladas on a plate and top with a dollop of yogurt.