Deconstructed Enchilada Salad

By davidv

"This is a tasty, fills-you-up salad that's perfect for entertaining. Layer it as directed; it makes a beautiful presentation."—David

Tip: Hosting a party or picnic? Here’s a fun serving idea: instead of one giant salad, fill mason jars with salad for each guest. Layer as directed for effect, then write your guests’ names on the lids. Place the jars on each plate…perfect place settings!

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

Details

Adapted from qvc.co

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.