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Chicken and Cactus Enchiladas
This would go well with our 7-up biscuits.
8 burrito style flour tortillas 1 rotisserie chicken, boned and skin removed and shredded 1 small can of sliced black olives 1 small can of diced green chilies 1 large can of enchilada sauce 1 package of Mexican blend shredded cheese 2 large cactus pads 1 small diced yellow sweet onion Garlic powder Salt
Clean your cactus pads. (you can see how to do this on YouTube). Once they are cleaned, dice them and drop them into a skillet of water that is already boiling. Make sure water is already boiling. Let them boil until the slime is gone and the cactus has turned from a bright green to a dull ripe avocado skin color of green.
Assemble your ingredients into bowls.
Take a flour shell and coat it with enchilada sauce. In the middle of the shell, sprinkle on cheese, cactus, olives, diced onions, chilies, and chicken. Roll it up tight and place into a 9 x 13 sprayed baking dish. Repeat until all 8 flour shells are rolled and in the dish. Top with a good amount of enchilada sauce and as much cheese as you want. Garnish with garlic powder and some smoked paprika.
Cover with foil.
Bake covered at 375 for 30 minutes. Uncover and bake until bubbly – 15 – 20 minutes. Garnish with freshly chopped cilantro and chives.
Note: if you want, used shredded pork or beef instead of chicken.