Prickly Pear Enchilada Sauce Recipe

Prickly Pear Enchilada Sauce Recipe

  • 1 prickly pear, peeled and chopped
  • 2 teaspoons vegetable oil
  • 2 skinless, boneless chicken breasts, cut into small pieces
  • 6 (8 inch) flour tortillas
  • 1 cup shredded mozzarella cheese, or to taste
  • 1 tablespoon butter
  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 pinch salt
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1 cube chicken bouillon
  • 1 teaspoon cornstarch
  • 1 dash pepper sauce
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh parsley
  1. Place prickly pear in a fine-mesh strainer set over a bowl. Mash with a potato masher to extract juice. Discard seeds and pulp.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Heat oil in a large skillet over medium heat. Add chicken; cook and stir until juices run clear, 5 to 8 minutes.
  4. Divide cooked chicken among 6 tortillas. Top with mozzarella cheese. Fold in opposing ends and roll up tortillas. Place seam-side down in a casserole dish.
  5. Bake in the preheated oven until cheese is melted and tortilla edges are crisp, about 15 minutes.
  6. Melt butter in a saucepan over medium-low heat. Add onion, bell pepper, garlic, and salt; cook and stir until very tender, about 5 minutes. Pour in prickly pear juice, water, lemon juice, bouillon cube, cornstarch, and pepper sauce; whisk until cornstarch dissolves into the sauce.
  7. Bring sauce to a simmer over medium heat. Stir in sour cream. Simmer until flavors combine, about 3 minutes. Remove from heat; stir in parsley. Spoon sauce over tortillas.
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