Green Enchiladas with Prawns and Chèvre

I admit it: when I was living in California, I neglected enchiladas. Why? I'm not sure, I was vaguely aware that they existed, but for some reason I underestimated their potential. Last year I realised this had been a mistake when I went to dinner at a friend's place and had some enchiladas there. Then I kinda forgot about it for a while, until I saw a recipe for green enchiladas in bon appetit, but thought I couldn't do anything about it as I hadn't seen tomatillos anywhere since leaving California. But recently I found some at a market right here in Stockholm, and here follows the result.

Ingredients:
- 12 tortillas (medium sized)
salsa verde:
- 4 tomatillos
- 7 jalapeño peppers
- 2 cloves garlic
- juice of 1 lime
- salt
filling:
- 400-500 g (1 lb) tiger prawns
- 1-2 tsp ground cumin
- 1 large red onion
- small bunch fresh oregano
- 2 jalapeño peppers
- 8 scallions, chopped
- 150 g (¹/₃ lb) chèvre
topping:
- 1 bunch cilantro
- 1 avocado

I started with the salsa verde:
The tomatillos were de-husked, rinsed and boiled for 15 minutes, then blended with crushed garlic, jalapeño peppers, lime juice and a little salt.

The prawns were fried with ground cumin, then added onion boats, oregano, and finely chopped jalapeño peppers.

The bottom of an oven-proof tray was coated with a little less than half the salsa verde.
Working one at the time, the tortillas were added a line of prawn-onion mixture down the middle, then added chopped scallion and a little chèvre. The tortilla was then rolled and placed in the tray. The tray was nicely filled up once all the tortillas were rolled and the rest of the salsa verde was spread over them. They were baked at 200 C (400 F) for 20 minutes.

The enchiladas were served with freshly chopped cilantro and avocado wedges.

Delicious! Now I really want to make more enchiladas...