Enchiladas Rojas de Camarón (Red Prawn Enchiladas)
Corn tortillas rolled around garlicky prawns and baked under a brick red guajillo sauce with a little queso fresco.
Made with Pickled red onions (cebollas encurtidas) and Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.90 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 200°C (180°C fan). Warm 400 ml of your ready made red enchilada sauce (see the base recipe) in a pan over a low heat until just steaming. Make the corn tortillas first if you have not already.
- 2
Heat 1 tbsp oil in a wide pan over a medium-high heat. Fry the onion for 4 minutes until soft, add the garlic and cook for 30 seconds.
4 min 30 s - 3
Add the prawns and cook for 2 to 3 minutes, stirring, until they are pink and just cooked through. Squeeze in the lime juice, stir in half the coriander and take off the heat.
3 min - 4
Heat the remaining 3 tbsp oil in a small frying pan. Fry each tortilla for 5 to 8 seconds a side until soft and pliable, then drag it through the warm sauce and lay it on a board.
- 5
Put a spoonful of prawn mixture on each tortilla and roll up. Pack the 8 enchiladas seam side down in a baking dish. Pour over the rest of the sauce and scatter over the queso fresco.
- 6
Bake for 10 minutes until the sauce bubbles at the edges.
10 min - 7
Top with the pickled red onions and the rest of the coriander. Serve straight away, two per person.
Tips
- Cook the prawns only until pink. They finish in the oven, and overcooked prawns turn rubbery.
- The quick fry in oil stops corn tortillas from splitting when you roll them. Keep them soft, not crisp.
- No queso fresco? Use crumbled feta, or leave the cheese off for a dairy free version.
- Serve the enchiladas as soon as they come out, because corn tortillas soften and the sauce soaks in as they stand.
Storing and freezing
Best eaten fresh. Cool leftovers within 1 hour, keep in the fridge for up to 1 day and reheat until steaming hot all the way through. Do not freeze cooked prawns.
Questions
Can I use cooked prawns?
Yes. Use 400 g cooked peeled prawns and just warm them in the onion and garlic for 1 minute with the lime juice, so they do not toughen in the oven.
Are these enchiladas gluten free?
Yes, if you use corn tortillas made from masa harina and your red enchilada sauce was made with a gluten free vegetable stock cube. Check the label on any shop bought tortillas.
How spicy are they?
Mild to medium. The guajillo and ancho sauce is fruity and smoky more than hot. Add a sliced fresh chilli on top for more heat.
Can I use frozen prawns?
Yes. Defrost them fully in the fridge overnight, then pat them very dry before cooking so they fry rather than steam.
More made with pickled red onions (cebollas encurtidas)
Ensalada de Garbanzos y Aguacate con Cebolla Encurtida (Mexican Chickpea Salad)
VGVDFSticky Tofu Rice Bowls with Pickled Red Onions
GFDFEFTikin Xic (Yucatecan Achiote Grilled Fish)
DFEFNFTikka Chicken Rice Bowl with Pickled Red Onions
EFNFHPSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.