Enchiladas de Nopalitos

Ingredients

• Vegetable oil - 2 tablespoons
• Queso fresco - 1 cup, crumbled
• Corn tortillas - 8
• Salt and pepper - To taste
• Cumin - 1 teaspoon
• Cilantro - 1/4 cup, chopped
• Jalapeno - 1, seeded and finely chopped
• Tomatoes - 4 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Nopalitos (cactus paddles) - 8 small paddles, cleaned and diced

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, jalapeno, cumin, salt, and pepper. Cook for another 5 minutes, until the tomatoes are soft.
4. Add the diced nopalitos (cactus paddles) to the skillet. Cook for 10-15 minutes, until the nopalitos are tender.
5. Preheat the oven to 375°F.
6. Warm the corn tortillas in a dry skillet or on a griddle until pliable.
7. Place a spoonful of the nopalitos mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
8. Pour any remaining nopalitos sauce over the enchiladas.
9. Sprinkle the crumbled queso fresco over the top of the enchiladas.
10. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
11. Serve the enchiladas de nopalitos hot, garnished with chopped cilantro.