Nopal Enchiladas

If you love enchiladas, we have a delicious version filled with nopal, corn, and onion, bathed in a spicy guajillo chili sauce. Served with cream, cheese, and cilantro. Don't miss trying them!
Ingredients
4
Servings
  • 5 cups nopal
  • 2 liters water
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 1/4 cups vegetable oil
  • 4 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 2 guajillo chiles, seedless
  • 1 cup chicken broth
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, sliced
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 cups corn kernels
  • 1/4 cups vegetable oil, for frying the tortillas
  • 12 corn tortillas
  • sour cream, for decoration
  • queso fresco, for decoration
  • fresh cilantro, for decoration
Preparation
1h
50 mins
Low
  • On a cutting board, cut the nopales into strips and add them to a pot with water, baking soda, salt, and the nopales; cook until tender.
  • For the guajillo chili sauce, heat the oil in a pan and fry the tomatoes, onion, garlic, and guajillo chili until golden, add chicken broth and let it reduce. Blend, strain, and boil the sauce again for about 10 minutes. Set aside.
  • In a pan, heat the oil over medium heat and cook the onion, garlic, nopales, oregano, corn, seasoning with salt and pepper.
  • Fry the tortillas for one minute in hot oil. Drain on paper towels.
  • On a cutting board, fill the tortillas with the sautéed nopales.
  • Serve the enchiladas on a plate, pour the sauce over them, add cream, sprinkle fresh cheese, decorate with cilantro, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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