Prickly Pear Enchilada Sauce recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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 caloriescarbohydrate: 33.9 gcholesterol: 33.9 mgfat: 12.6 gfiber: 2.9 gprotein: 13.4 gsaturatedFat: 5.2 gservingSize: -sodium: 609.5 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Prickly Pear Enchilada Sauce
Directions
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Place prickly pear in a fine-mesh strainer set over a bowl. Mash with a potato masher to extract juice. Discard seeds and pulp.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Add chicken, cook and stir until juices run clear, 5 to 8 minutes.
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.
Bake in the preheated oven until cheese is melted and tortilla edges are crisp, about 15 minutes.
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.
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.