Deconstructed Enchilada Salad

By ldelmas

This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor (K35182).

Ingredients

• 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 tsp hot sauce
• 2 tsp chili powder
• 6 Tbsp lime juice
• 1 tsp kosher salt
• 1 tsp garlic
• Salad:
• 3 corn tortillas
• 1/2 cup vegetable oil
• 2 romaine hearts, chopped
• 2 vine-ripened tomatoes, diced
• 1/2 cup red onion, chopped
• 1 cup 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

Preparation

Step 1

To prepare the dressing, add all the ingredients to a food processor and process until smooth.

To 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.

To assemble the salad, put 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.