RECIPE: Deconstructed Enchilada Salad

June 7, 2014 at 8:25 am · Filed under Cinco de Mayo-Dia De Los Muertos, Food Fun, International Foods, Recipes, Vegetables-Salads-Herbs

[1] Deconstruct enchiladas into an enchilada salad (photo © QVC).

[2] Fresh cilantro is an ingredient in many Mexican dishes (photo © Good Eggs).

[3] Homemade tortilla chips (photo © Anna Hinman | Crunchy Creamy Sweet).

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.”

RECIPE: DECONSTRUCTED ENCHILADA SALAD

Ingredients

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

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*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.

Preparation

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 QVC.com.

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