Cheese Enchilada Salad with Creamy Cilantro Dressing

Ingredients

• 1 teaspoon FOR THE SALAD:
• ½ cups Oil
• 10 ounces, fluid Raw Pepitas
• ¼ cups Mild Or Medium Red Enchilada Sauce
• 6 whole Canola Oil
• 1-½ cup 6-Inch Size Corn Tortillas
• 8 cups Shredded Monterey Jack And Cheddar Cheese
• 2 Chopped Romaine Lettuce
• ¼ cups Tomatoes, Diced
• ½ cups Queso Fresco, Crumbled
• 2 Tablespoons FOR THE DRESSING:
• ¼ cups Light Sour Cream
• 3 Tablespoons Plain, Greek Yogurt (2%)
• 2 Tablespoons Cilantro Leaves, Roughly Chopped
• ⅔ cups Queso Fresco
• 2 Tablespoons Lime Juice
• 1 pinch Olive Oil
• 1 clove White Vinegar

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 14 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Corn Tortilla	1 medium flour (45g)	140
Olive Oil	1 tbsp (14g)	119
Cheddar Cheese	1 oz (28g)	113
Yogurt	170g plain Greek	100
Tomato	1 medium (123g)	22
Lime	juice of 1 lime (44ml)	11
Clove	1 tsp ground (2g)	7
Romaine Lettuce	1 cup shredded (36g)	5
Vinegar	1 tbsp (15ml) distilled	3
Cilantro	1 tbsp chopped fresh (1g)	1
Salad	not in our table	0
Pepita	not in our table	0
Enchilada	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.