Prickly Pear Enchilada Sauce Recipe

Name: Prickly Pear Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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.

882

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 prickly pear, peeled and chopped, 2 teaspoons vegetable oil, 2 skinless, boneless chicken breasts, cut into small pieces, 6 (8 inch) flour tortillas, and more.

Yes, Prickly Pear Enchilada Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prickly Pear Enchilada Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions