Enchiladas de Nopalitos

Ingredients

Vegetable oil

2 tablespoons

Queso fresco

1 cup, crumbled

Corn tortillas

12

Salt and pepper

to taste

Cumin

1 teaspoon

Cilantro

1/4 cup, chopped for garnish

Jalapeno

1, diced

Tomatoes

2 large, diced

Garlic

2 cloves, minced

Onion

1 large, chopped

Nopalitos (cactus paddles)

2 cups, diced

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, which should take about 5 minutes.
3. Stir in the diced tomatoes, jalapeno, cumin, and season with salt and pepper. Cook this mixture for another 5 minutes, until the tomatoes soften.
4. Add the diced nopalitos to the skillet. Continue to cook for 10-15 minutes, until the nopalitos are tender. This mixture will be your enchilada filling.
5. While the filling is being prepared, preheat your oven to 375°F (190°C) and grease a baking dish.
6. Warm the corn tortillas in a dry skillet or griddle, until they become pliable. This will make them easier to roll without cracking.
7. Place a spoonful of the nopalitos mixture onto each tortilla and roll it up tightly. Arrange the rolled tortillas seam-side down in the prepared baking dish.
8. Pour any remaining nopalitos sauce over the enchiladas, ensuring they are well covered.
9. Sprinkle the crumbled queso fresco evenly over the enchiladas.
10. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
11. Serve the enchiladas hot, garnished with fresh cilantro. They're perfect accompanied by a side of refried beans or a refreshing tomato and avocado salad.