Try this healthy and delicious enchilada recipe with prawns, topped with corn and pistachios. Perfect for a satisfying and flavourful meal.
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Preheat oven to 200°C. Cut the kernels from one corn cob, reserve. Heat a chargrill on high. Cook the remaining corn cob, turning, for 10 mins or until lightly charred. Set aside to cool slightly. Using a small serrated knife, cut down the side of the corn to release the kernels. Transfer kernels to a heatproof bowl.
Meanwhile, heat the oil in a large frying pan over high heat. Add prawns, cumin, ground coriander, paprika, cayenne pepper and garlic and cook, stirring, for 1 min or until fragrant. Add the tomato, reserved raw corn and beans and cook, stirring occasionally, for 5 mins or until prawns change colour. Remove from heat.
Heat a chargrill pan over high heat. Cook the tortillas for 1 min each side or until lightly charred. Divide prawn mixture among tortillas, enclose filling and arrange, seam-side down, in a large baking dish. Sprinkle with cheese. Bake for 10 mins or until heated through and the cheese melts.
Sprinkle with charred corn, coriander and pistachios. Season with pepper. Serve with lime halves.