Prickly Pear Enchilada Sauce

• 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

1. Place prickly pear in a fine-mesh strainer set over a bowl. Mash with a potato masher to extract juice. Discard seeds and pulp.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Heat oil in a large skillet over medium heat. Add chicken; cook and stir until juices run clear, 5 to 8 minutes.
4. 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.
5. Bake in the preheated oven until cheese is melted and tortilla edges are crisp, about 15 minutes.
6. 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.
7. 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.

pear, vegetable oil, skinless, flour tortillas, mozzarella cheese, butter, onion, bell pepper, garlic, salt, water, lemon juice, chicken bouillon, cornstarch, pepper sauce, sour cream, parsley

Taken from www.allrecipes.com/recipe/255083/prickly-pear-enchilada-sauce/ (may not work)