Enchilada Salad

Join our large (and growing) community of food-lovers on Facebook. We are regularly inspired by members of this positive community. Come be inspired too.

Don't miss it -- Our partner offers wild caught and sustainable seafood: 10% off for new customers (Coupon code: VCAFINT). Click here.

Follow Me on Pinterest The first time I made this enchilada salad, a friend was coming to dinner. He loved Mexican food but was on a diet. There is no better way to enjoy the great flavors of enchiladas without the calories and corn than this green salad. You get the added benefit of adding more leafy greens to your diet, something we try to do. The salad was a hit and has become a regular food feature in our house. It requires taco meat and homemade enchilada sauce (though canned would be adequate), both items we make extra of and have for other meals.

Serves: 4

Ingredients: Enchilada Salad

  • 4 cups taco meat.

  • 4 cups enchilada sauce.
  • 1 head of romaine lettuce, torn and ready to eat, tossed with olive oil and crushed garlic.
  • 12 tomato wedges or 2 cups fresh tomato salsa.
  • 12 whole black olives.
  • 2 cups shredded jack cheese.
  • A handful of minced cilantro leaves.
  • 2 avocados, cut in wedges.
  • 1 cup sour cream.

Steps: Enchilada Salad

  1. Reheat the taco meat if prepared ahead of time.

  2. Arrange the lettuce on 4 plates.
  3. Pile 1 cup of meat on each lettuce mound.
  4. Pour enchilada sauce over the meat and lettuce. Have extra to serve on the side.
  5. Arrange tomato, avocado, and black olives on each plate.
  6. Sprinkle with cheese.
  7. Top with sour cream and a sprinkle of coriander.

Related posts:

You might also enjoy:

  1. Homemade Enchilada Sauce
  2. Taco Meat Recipe
  3. Grilled Vegetable Salad
  4. Crab Stuffed Peppers
  5. Tomato Salad

Subscribe to our Traditional Foods feed via email and access to the digital books in our kitchen tool kit.

Read more here about what is in the tool kit to date at the Traditional Foods website.


8 Responses to Enchilada Salad
  1. Looks delicious and healthy. I love mexican but it can be tough to eat super healthy with it. I think this salad would go great with fish like snapper or talapia. I’m going to give it a try.

  2. I agree that the canned would work, but if at all possible making it fresh is so much better. I know I don’t have to tell you that though.

  3. hmm…. seems very delicious recipes that you write here, so I wanted to try the recipe

  4. Wow! This looks mouth-watering. Have to try this one. Keep posting nice recipes! :)

  5. enchilada salad is one of my son favorite,,, thank for sharing here.

  6. Looks great cant wait to try it for myself.

  7. yum, This looks really good. I like that it is a salad. Most of us don’t eat enough vegies, but this would certainly help.

  8. i like salad very much… but i could not get same ingred. like the crunchy lettuce that i don’t have here in my home town…. oh i really want to taste the same salad enchiladas… i dream of it thanks for the recipe….

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://www.traditional-foods.com/recipes/enchilada-salad/trackback/