Teresa's Recipes
Enchiladas de Nopalitos
Experience a taste of Mexico with these Enchiladas de Nopalitos! This traditional dish features tender cactus paddles (nopalitos) cooked in a robust tomato and jalapeño sauce, all wrapped up in soft corn tortillas. Topped with crumbled queso fresco and a sprinkle of fresh cilantro, these enchiladas offer a unique blend of flavors and textures that will transport you straight to a Mexican fiesta. Originating from the central and southern regions of Mexico where nopal (cactus) is commonly consumed, this dish showcases the versatility and deliciousness of this often-overlooked ingredient.
Ingredients
- 2 tablespoons Vegetable oil
- 1 cup, crumbled Queso fresco
- 12 Corn tortillas
- to taste Salt and pepper
- 1 teaspoon Cumin
- 1/4 cup, chopped for garnish Cilantro
- 1, diced Jalapeno
- 2 large, diced Tomatoes
- 2 cloves, minced Garlic
- 1 large, chopped Onion
- 2 cups, diced Nopalitos (cactus paddles)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 370
- Fat: 15g
- Carbs: 45g
- Protein: 15g
- Sodium: 850mg
- Sugar: 5g
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, which should take about 5 minutes.
- Stir in the diced tomatoes, jalapeno, cumin, and season with salt and pepper. Cook this mixture for another 5 minutes, until the tomatoes soften.
- 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.
- While the filling is being prepared, preheat your oven to 375°F (190°C) and grease a baking dish.
- Warm the corn tortillas in a dry skillet or griddle, until they become pliable. This will make them easier to roll without cracking.
- 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.
- Pour any remaining nopalitos sauce over the enchiladas, ensuring they are well covered.
- Sprinkle the crumbled queso fresco evenly over the enchiladas.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 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.
Tips
- If nopalitos are not available, you can substitute with zucchini or green beans.
- For a spicier kick, add a couple of serrano chilies to the tomato sauce.