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RECIPE: Deconstructed Enchilada Salad


Deconstruct enchiladas into an enchilada
salad. Photo courtesy QVC.


We always enjoy a taco salad, but had never set eyes on an enchilada salad until we received this recipe from QVC’s chef, David Venable.

Instead of wrapping enchilada fillings in a tortilla, the fillings become part of a crunchy salad, and the tortillas are toasted and cut into crispy strips.

David sent this recipe for Cinco de Mayo, but it’s also a good choice for a light, flavorful warm weather lunch or light dinner.

Notes David, “With all of the flavor but half of the prep of regular enchiladas, this is a great recipe to whip up for a weeknight celebration.”



For The Dressing

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2/3 cup enchilada sauce
  • 1 cup fresh cilantro leaves
  • 6 scallions, trimmed and cut in thirds
  • 2 teaspoons hot sauce
  • 2 teaspoons chili powder
  • 6 tablespoons lime juice
  • 1 teaspoon kosher salt or coarse sea salt
  • 1 teaspoon garlic powder

    For The Salad

  • 3 corn tortillas*
  • 1/2 cup vegetable oil (we used olive oil)
  • 2 romaine hearts, chopped
  • 2 vine-ripened tomatoes, diced
  • 1/2 cup red onion, chopped
  • 1 cup fresh corn kernels (or frozen corn, defrosted)
  • 1/2 cup black olives, sliced
  • 2 rotisserie chicken breasts, bones/skin removed and shredded
  • 1/2 cup roasted peppers, chopped
  • 1/2 cup queso fresco, crumbled
  • 1/4 cup scallions, sliced
    *You can substitute ready-made tortilla chips. They don’t provide the same flavor and texture as frying your own, but they’re delicious in a different way.



    Homemade tortilla chips. Photo courtesy Anna Hinman |



    1. MAKE the dressing: Add all the ingredients to a food processor and process until smooth.

    2. TOAST the tortillas: Pour the oil into a 10″ skillet and set the heat to medium. Heat for 5 minutes, add one tortilla, and fry for about 30 seconds, or until crispy. Flip and fry the other side until crispy. Remove the tortilla from the oil and drain it on a paper towel. Prepare the remaining tortillas as directed and when cool, roughly chop into strips.

    3. ASSEMBLE the salad: Place half of the romaine lettuce in a clear glass salad bowl and layer the ingredients in this order: tomatoes, red onion, the remaining romaine, corn, olives, chicken, red peppers, chopped tortillas, queso fresco, and scallions. Serve with the dressing.

    Find more of David Venable’s recipes at


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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