Recipes

Chicken Enchilada Salad with Sour Cream Verde Dressing

Chicken Enchilada Salad with Sour Cream Verde Dressing | www.thechelseaproject.com
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When my guys come off the mountain after a couple of hours of riding the rugged terrain, they’re not just hungry.  They’re Superman hungry. 

Veggies for Chicken Enchilada Salad with Sour Cream Verde Dressing | www.thechelseaproject.com

And as they pull out of the parking lot to head towards home, I always get a text that they’re on the way.  Y’all do know that, for super heroes, a text is like the digital version of the bat signal.  Right?  But, whether it’s a signal shot into the sky or a few words shot across the internet, I know what it means.

Layer veggies for Chicken Enchilada Salad with Sour Cream Verde Dressing| The Chelsea Project | www.thechelseaproject.com

 ….”Hello Girlie….we’re starving and it’s time to get the grub going…..something fresh, but filling……….aaaaand lots of it.” 

Lucky for me,  I know just how to wrangle these super-sized appetites.

Layer fresh romaine lettuce and veggies | The Chelsea Project | www.thechelseaproject.com

The Wrap

Begin by spreading a flour tortilla with cream cheese.  Then, layer with shredded chicken, shredded hot pepper cheese, and green chiles.

Tortillas filled with chicken for the Chicken Enchilada Salad | www.thechelseaproject.com

Roll up the tortilla and slice it into bite-sized pieces, then cover and pop the tortilla slices into the frig.

Tortillas filled with chicken enchilada ingredients | www.thechelseaproject.com

 The Layers

While the slices are chilling, layer the chopped vegetables on salad plates and top with finely shredded cheese.

Layer veggies for the Chicken Enchilada Salad | www.thechelseaproject.com

The Finish

To the layer of vegetables, add a layer of chilled tortilla bites.

Tortilla rolls filled with chicken top layers of veggies | www.thechelseaproject.com

How many to add is totally based on preference, but my guys like ’em piled high.

Chicken Enchilada Salad without Dressing | www.thechelseaproject.com

And then cover it all with a light, but super creamy sauce.

Drizzle Sour Cream Verde dressing from the top | www.thechelseaproject.com

 Be generous, now.  Let that sauce run…run…run….down the sides….and into the nooks and crannies.  Make sure every morsel is soaked in that velvety tomatillo goodness.

Chicken Enchilada Salad with Sour Cream Verde Dressing | www.thechelseaproject.com

Then serve it up chilled and piled-high.

And you’ll realize in no time.

That this isn’t salad.

It’s salsa covered kryptonite……for when your guys are Superman hungry.

Chicken Enchilada Salad with Sour Cream Verde Dressing
Serves 4
A fresh, crisp layer of romaine lettuce topped with vegetables, beans, and cheesy chicken tortilla bites is smothered with a creamy sour cream verde dressing.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
The Wraps
  1. 4 Nine-inch flour tortillas
  2. 4 to 6 ounces of cream cheese
  3. 2 to 4 Shredded chicken breasts (cooked, rotisserie, canned, or deli-meat)
  4. 4 to 6 ounces of shredded cheese (hot pepper, jalapeno, sharp cheddar, white cheddar, or asiago)
  5. 4 ounce can of diced chiles (drained - choose from mild, medium or hot)
The Salad Layers
  1. 1 bunch of romaine lettuce (washed and torn into bite-sized pieces)
  2. 1 sweet pepper (yellow or orange - diced)
  3. 1 Spanish onion (small to medium - diced)
  4. 2 tomatoes (medium - diced)
  5. 1 or 2 avocados (diced)
  6. 1 can of whole kernel corn (15 ounce - drained)
  7. 1 can of black beans (15 ounce - rinsed and drained)
  8. 4-6 ounces shredded cheese (hot pepper, jalapeno, sharp cheddar, white cheddar, or asiago)
  9. Fresh cilantro - optional
  10. Fresh jalapeno - optional
  11. Fresh garlic - optional
The Dressing
  1. Verde salsa (16 ounce jar - choose from mild, medium or hot)
  2. Sour cream (8 ounce container)
Instructions
  1. Spread a thin layer of cream cheese on each tortilla.
  2. Then add a thin layer of chicken, shredded cheese, and chiles.
  3. Tightly roll the tortilla jellyroll-style.
  4. Slice into bite-sized pieces.
  5. Cover and chill while preparing the salad and dressing.
  6. Layer lettuce, sweet pepper, onion, tomatoes, avocados, corn, beans, and cheese.
  7. Cover and chill.
  8. For the dressing, mix 4 parts verde salsa to 1 part sour cream (For one serving: 4 tablespoons salsa and 1 tablespoon sour cream).
  9. Drizzle some of the dressing over the veggies.
  10. Arrange the tortilla bites on the top.
  11. Drizzle more dressing over the tortilla bites.
Notes
  1. The cream cheese and sour cream can be original or fat-free.
  2. This recipe is a mild and creamy adaptation from sour cream enchiladas. To increase the level of heat, simply use more intense garlic, chiles, and salsa.
The Chelsea Project http://thechelseaproject.com/
Chicken Enchilada Salad with Sour Cream Verde Dressing Collage | www.thechelseaproject.com

BUT WAIT!

THERE’S MORE….Check out more recipes from these great bloggers.

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12 Comments

  • Reply Sarah March 30, 2016 at 9:48 am

    This looks SO fresh and yummy!!! Thanks for sharing this deliciousness with us Susie! πŸ™‚

    • Reply theChelseaProject March 30, 2016 at 6:37 pm

      Thanks, Sarah. We truly love Mexican and this is one salad you can make ahead. Hope your family loves it!!

  • Reply SheilaG@Plum Doodles March 30, 2016 at 12:27 pm

    Ok, this looks seriously mouth-watering. I get tired of the same old salad stuff, and you fixed me right up. Thanks!

    • Reply theChelseaProject March 30, 2016 at 6:38 pm

      Thanks, Shelia. We LOVE this. Let me know how you like it. XOXO

  • Reply Sondra (Sondra Lyn at Home) April 1, 2016 at 8:11 pm

    How truly creative! Wow, this looks like the perfect combo of hearty and healthy!! Thanks for sharing!

    • Reply theChelseaProject April 3, 2016 at 7:17 am

      Thanks, Sondra. We think so, too. Thanks so much for stopping by.

  • Reply Sanchez Mark April 4, 2016 at 12:37 am

    Really niche information, ll came back again soon

    once gain thanks

    • Reply theChelseaProject April 4, 2016 at 9:18 am

      Thanks so much. hope you enjoy the recipe.

  • Reply Claudia Carbis April 15, 2016 at 12:18 am

    If you want to add some chopped up pepper to your enchiladas, I would suggest chopping up a Poblano chile and adding as much al you like.

    • Reply theChelseaProject April 15, 2016 at 12:27 pm

      Huuum. Yes. Sounds delish. Thanks so much for the idea.

  • Reply Carolann July 12, 2016 at 3:10 pm

    This recipe looks amazing Susie! All fresh and natural…just the way I like it. I can’t wait to try it. Pinned and shared!

    • Reply theChelseaProject July 14, 2016 at 4:41 pm

      Thanks so much! Hope you enjoy it!!

    Hello -- Welcome -- and thanks for your comments!