This is one of my oldest daughters favorite dish at the Mexican restaurant we go to and she asked me to make it at home for her and this is what I came up with. She absolutely loves it!
1 lb. Chicken Thighs, sliced into strips
15 oz. jar of Napolitos (cactus) drained and rinsed
1/2 Onion, sliced or chopped
2 Tbsp. Oil
1 tsp. ground Cumin
1 tsp. Chili Powder
1/2 tsp Sea Salt
1/4 tsp. Black Pepper
10 oz. can of Rotel or diced tomatoes with green chilies, pureed
Heat oil in a large skillet over medium-high heat
Combine spices in a small bowl, set aside
Place chicken in skillet, stir well to coat with oil and cook for about 5 minutes stirring often, drain off about 1/2 of liquid in pan.
Add onions, nopales and spices, stir well and cook about 5 minutes stirring often.
Add pureed tomatoes to pan and stir well, simmer about 2 minutes until slightly thickened.
Garnish with sour cream and avocado slices, makes 4 servings.