Prickly Pear Enchilada Sauce - cooking recipe

Ingredients

1 prickly pear, peeled and chopped
2 teaspoons vegetable oil
2 skinless, boneless chicken breasts, cut into small pieces
6 (8 inch) flour tortillas
1 cup shredded mozzarella cheese, or to taste
1 tablespoon butter
1/2 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 pinch salt
1/2 cup water
2 tablespoons lemon juice
1 cube chicken bouillon
1 teaspoon cornstarch
1 dash pepper sauce
1/2 cup sour cream
2 tablespoons chopped fresh parsley

Preparation

Place prickly pear in a fine-mesh strainer set over a bowl. Mash with a potato masher to extract juice. Discard seeds and pulp.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Add chicken; cook and stir until juices run clear, 5 to 8 minutes.
Divide cooked chicken among 6 tortillas. Top with mozzarella cheese. Fold in opposing ends and roll up tortillas. Place seam-side down in a casserole dish.
Bake in the preheated oven until cheese is melted and tortilla edges are crisp, about 15 minutes.
Melt butter in a saucepan over medium-low heat. Add onion, bell pepper, garlic, and salt; cook and stir until very tender, about 5 minutes. Pour in prickly pear juice, water, lemon juice, bouillon cube, cornstarch, and pepper sauce; whisk until cornstarch dissolves into the sauce.
Bring sauce to a simmer over medium heat. Stir in sour cream. Simmer until flavors combine, about 3 minutes. Remove from heat; stir in parsley. Spoon sauce over tortillas.