Prickly Pear Enchilada Sauce recipe

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Ingredients

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
½ onion, chopped
½ bell pepper, chopped
2 cloves garlic, chopped
1 pinch salt
½ cup water
2 tablespoons lemon juice
1 cube chicken bouillon
1 teaspoon cornstarch
1 dash pepper sauce
½ cup sour cream
2 tablespoons chopped fresh parsley

Nutrition Info

302.7 calories
carbohydrate: 33.9 g
cholesterol: 33.9 mg
fat: 12.6 g
fiber: 2.9 g
protein: 13.4 g
saturatedFat: 5.2 g
servingSize: -
sodium: 609.5 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 enchiladas

Recipe Note

This is a Tex-Mex-like enchilada sauce that I made up to take advantage of the prickly pear fruit that is so plentiful in the fall. The sauce has a tangy, barely sweet flavor with surprising depth. The red juice makes the sauce a pleasant pink color that my kids love. Serve with rice and refried beans.

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