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Enchiladas con Nopales

  • 1 Tbsp. vegetable oil
  • 1 large onion, finely chopped
  • 1 Tbsp. sugar
  • 2 cloves garlic
  • 1 can (28 oz.) tomato sauce
  • 3/4 cup sour cream
  • 2 Knorr® Chipotle MiniCube(s), crumbled
  • 1 jar (28 oz.) nopales cactus strips, rinsed and drained (about 3 cups)
  • 1 1/2 cups shredded Monterey Jack cheese or queso fresco
  • 8 corn tortillas



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Preheat oven to 400°. Grease 11 x 7-inch glass baking dish; set aside.
  • 2 Heat oil in a large nonstick skillet over medium heat and cook 1/2 of the onion, until caramelized, about 6 minutes, stirring occasionally. Stir in sugar. Stir in garlic and cook 30 seconds. Stir in tomato sauce and bring to a boil. Reduce heat and simmer 12 minutes. Stir in sour cream and Knorr® Chipotle MiniCubes.
  • 3 Combine remaining onion, nopales and 1 cup cheese in a medium bowl. Dip tortillas into tomato sauce mixture, then evenly fill with nopales mixture; roll up. Arrange seam-side down in the prepared baking dish. Top with remaining sauce, then sprinkle with remaining cheese.
  • 4 Bake for 20 minutes or until cheese is melted. Garnish with chopped cilantro and drizzle with additional sour cream.