Enchiladas de Papas Doradas y Nopalitos (Crispy Potato and Cactus Enchiladas

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1 Cilantro
  • 2 Garlic cloves
  • 4 cups Lettuce
  • 1 Lime, wedges
  • 1/2 tsp Oregano
  • 1 Poblano pepper
  • 1/2 Red onion
  • 1 Red or white onion, thin
  • 3 Roma tomato
  • 1 Serrano pepper
  • 4 cups White or red potatoes

• Canned Goods

  • 1 tsp Chicken bouillon granules or chicken soup base

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 1/3 tsp Pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 2 cups Cheese

• Prepared

  • 4 cups Your favorite enchilada sauce, red or green

• Liquids

  • 1/4 cup Water

• Other

  • 1 Full cup nopalitos, drained, rinsed and diced

Found on hispanickitchen.com

Description

Directions

• Preheat 4 tablespoons of olive oil to medium heat for a few minutes in a large skillet. Add the potatoes, cover and cook for 15 to 20 minutes. Turn them as needed to brown most sides. Drain onto plate lined with paper towels, set aside.
• To that same skillet, add 1 more tablespoon of olive oil and return to medium heat. Add onion, poblano, serrano and garlic. Season lightly with salt and pepper and cook for 6 minutes. Add the diced Roma tomato and cook for a few minutes.
• In the blender, add the remaining tomato, chicken bouillon, oregano, cumin, pepper and water. Blend on high until smooth add to pan, stir well to combine. Bring to a boil, taste for salt and cook for 5 minutes or until the sauce thickens. Add the nopalitos and fried potatoes, mix and cook just until warm. Fold in some freshly chopped cilantro. Cover and remove from heat.
• Preheat oven to 350ºF. To soften the corn tortillas, lightly fry them in oil just until soft and pliable. I use about 1/4 cup of oil in a frying pan, then stack them as you take them out of the oil. Add 1 cup of enchilada sauce to bottom of baking dish and spread out evenly. Fill and roll as tight as you can, and transfer to baking dish seam side down. Pour 2 cups of enchilada sauce over top, sprinkle with cheese and bake in oven just until cheese melts. Garnish with your favorite toppings.