Cheese Enchilada Salad With Creamy Cilantro Dressing Recipe

Name: Cheese Enchilada Salad With Creamy Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 teaspoon Oil; 1/2 cups Raw Pepitas; 10 ounces, fluid Mild Or Medium Red Enchilada Sauce; 1/4 cups Canola Oil; 6 whole 6-Inch Size Corn Tortillas; 1-1/2 cup Shredded Monterey Jack And Cheddar Cheese; 8 cups Chopped Romaine Lettuce; 2 Tomatoes, Diced; 1/4 cups Queso Fresco, Crumbled; FOR THE DRESSING:; 1/2 cups Light Sour Cream; 2 Tablespoons Plain, Greek Yogurt (2%); 1/4 cups Cilantro Leaves, Roughly Chopped; 3 Tablespoons Queso Fresco; 2 Tablespoons Lime Juice; 2/3 cups Olive Oil; 2 Tablespoons White Vinegar; 1 pinch Ground Cayenne; Salt And Pepper, to taste; 1 clove Garlic, Minced

Servings: persons

FOR THE SALAD:
1 teaspoon Oil
1/2 cups Raw Pepitas
10 ounces, fluid Mild Or Medium Red Enchilada Sauce
1/4 cups Canola Oil
6 whole 6-Inch Size Corn Tortillas
1-1/2 cup Shredded Monterey Jack And Cheddar Cheese
8 cups Chopped Romaine Lettuce
2 Tomatoes, Diced
1/4 cups Queso Fresco, Crumbled
FOR THE DRESSING:
1/2 cups Light Sour Cream
2 Tablespoons Plain, Greek Yogurt (2%)
1/4 cups Cilantro Leaves, Roughly Chopped
3 Tablespoons Queso Fresco
2 Tablespoons Lime Juice
2/3 cups Olive Oil
2 Tablespoons White Vinegar
1 pinch Ground Cayenne
Salt And Pepper, to taste
1 clove Garlic, Minced

1
1. Preheat oven to 375u00b0F. In a small bowl coat pepitas in the first amount of oil and a pinch of salt. Spread them over a baking sheet lined with foil. Bake for 7 minutes then remove from the oven and let them cool.
2
2. Pour half of the enchilada sauce into a shallow dish. Heat 2 tablespoons of oil in a medium sized skillet. Heat a corn tortilla in the oil for just a few seconds until warm and pliable. Using tongs, remove tortilla from the oil and place into the dish with the enchilada sauce. After coating the tortilla completely with sauce, put a couple of tablespoons of shredded cheese into the tortilla and roll it up. Place into an 11 x 7 or 8 x 8 casserole dish. Repeat with all of the tortillas, adding more oil to the pan in between every couple of tortillas.
3
3. Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Bake in the preheated oven at 375u00b0F for 15 minutes.
4
4. While enchiladas are baking, make the dressing. Place all of the dressing ingredients in a blender and pulse until smooth. Add more oil if you want to thin the consistency.
5
5. Put your lettuce into 4 serving bowls. Top with diced tomatoes, crumbled queso fresco, roasted pepitas, a couple of enchiladas and dressing drizzled over the top.
6
I attempted to recreate a cheese enchilada salad I love at a local Mexican restaurant in southern California called El Adobe de Capistrano.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SALAD:, 1 teaspoon Oil, 1/2 cups Raw Pepitas, 10 ounces, fluid Mild Or Medium Red Enchilada Sauce, and more.

Yes, Cheese Enchilada Salad With Creamy Cilantro Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cheese Enchilada Salad With Creamy Cilantro Dressing

How did you like this recipe?

Frequently Asked Questions