Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.

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  • Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.

  • Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

Nutrition Facts

174 calories; 3.2 g total fat; 59 mg cholesterol; 99 mg sodium. 11.9 g carbohydrates; 25.7 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2009
This is really simple and tasty. I've made it twice now and the second time around I used 4 tomatillos and when I blended the tomatillos and jalapenos I added a little chicken broth. Read More
(19)

Most helpful critical review

Rating: 3 stars
05/12/2012
Not enough flavor for me. Definitely needed salt. I used fresh nopales (grown on our property) and they made the mixture pretty slimy. My Mexican husband told me when it was too late that I should have chopped them before boiling and the boiling would take the sliminess out. Maybe next time. Read More
(10)
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2009
This is really simple and tasty. I've made it twice now and the second time around I used 4 tomatillos and when I blended the tomatillos and jalapenos I added a little chicken broth. Read More
(19)
Rating: 5 stars
09/14/2009
This is really simple and tasty. I've made it twice now and the second time around I used 4 tomatillos and when I blended the tomatillos and jalapenos I added a little chicken broth. Read More
(19)
Rating: 5 stars
03/05/2010
Very good! I also used additional tomatillos and only used 1 jalapeno since I have a tendency to make things too hot for most tastes. I added about 1/4 C chicken broth and 1/4 t ground cumin. Serverd on tortillas with mex blend cheese and something new Rosa Rita green salsa verde which had just the right kick. Will make this again! Read More
(14)
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Rating: 4 stars
04/20/2011
Good & easy recipe. As So. California residents my mother grows cactus aka Nopales in her yard & she harvests this "green meat" throughout the year. As kids we grew up on it. Thanks for sharing with my additions it was a hearty meal that got rave reviews. I served it corn tortillas a side of rice and limes. My edits: I added tablespoon of chicken bouillon garlic and a big chunky onion. Read More
(11)
Rating: 3 stars
05/11/2012
Not enough flavor for me. Definitely needed salt. I used fresh nopales (grown on our property) and they made the mixture pretty slimy. My Mexican husband told me when it was too late that I should have chopped them before boiling and the boiling would take the sliminess out. Maybe next time. Read More
(10)
Rating: 4 stars
01/20/2011
I understand that this is "con Nopales" but after having it I can't say that the cactus was really worth the mess and effort. I think a better substitute for the flavors in this would just be green peppers/pepper medley. Otherwise a fantastic recipe. I added some garlic powder a bunch of fresh cilantro and a 1/4 onion to the green sauce and the flavor was phenomenal. Will definitely make it again with the above adjustments. Read More
(5)
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Rating: 3 stars
05/05/2010
Not bad. I used pre-cooked packaged chicken slices and added a dash of garlic powder 2 tbsp lime juice and 2 tbsp of dried cilantro leaves. I didn't shred my chicken just a personal preference. Thanks Chef Kiki. Read More
(5)
Rating: 5 stars
06/20/2017
This is absolutely amazing!! Unlike the white people on here who want to on this recipe and change it "ooh I didn't use cactus ewww gross blah blah I used bell peppers blah blah" it's called CON NOPALES for a reason!!! Once you take away the nopales and substitute bell peppers all it is now is like santa fe chicken BORING.. Follow this recipe and you'll be pleased!! Trust me growing up Hispanic nopales was a staple in our house so good!! Read More
(2)
Rating: 5 stars
05/07/2012
Very good flavor! We used bell peppers instead of nopales and added one white onion and a bit of chicken broth served over white rice and/or in corn tortillas. Everyone loved it! Definitely a keeper!! Read More
(2)
Rating: 5 stars
04/22/2014
made with chicken breast chunks did not shred added black beans with the cactus and some onion cumin and a dash of chicken boullion put on tortillas and used tomatillo salsa as a topping with some grated cheese YUMMY! Read More
(1)