Chipotle Pork Enchilada Salad

I know I say this a lot, but I'm going to say it again and I want you to pay attention. You MUST try this recipe. Really. Try it. I couldn't stop eating it. This is a full meal that is hot and cold, sweet and spicy, gooey and crunchy. What more could you ask for? I used some chipotle pulled pork that I had left over, but you don't have to go to the trouble of making that just for this recipe. It would be good with any kind of meat you have on hand like grilled chicken even hamburger. Here's what you'll need:

  • 12 corn tortillas
  • 1 1/2 C chipotle pulled pork (or any cooked meat)
  • 1 can enchilada sauce (reserve 2 TBL for dressing)
  • 2 C shredded cheese (I used colby jack)
  • 1 head iceberg lettuce
  • 1 C cherry tomatoes, halved
  • sliced, pickled jalapeños 

Dressing

  • 2 avocados
  • 1 C sour cream
  • 1/4 C cilantro
  • 4 oz fresh lime juice
  • 1-1 1/2 C buttermilk (you may want a little more for a thinner dressing)
  • 1/4 tsp cayenne pepper (this makes it spicy, so you can always use less)
  • 1/2 tsp salt
  • 2 TBL enchilada sauce

Start by spraying a casserole dish with non-stick spray. Line the bottom with 4 corn tortillas, tearing them to fit. Top with some of the enchilada sauce, then 1/2 of the pork. Repeat with tortillas, sauce then remaining meat. Make 1 last layer of tortillas and the sauce (making sure you reserve 2 TBL for the dressing) then top with the shredded cheese. Bake uncovered at 350 degrees for 15-29 minutes or until it's hot and bubbly. 

While the casserole is baking, you can make the dressing. Just put the avocado, sour cream, cilantro, lime juice, cayenne, salt, and enchilada sauce in a blender and mix it until it's smooth. Then add the buttermilk and mix again. If you want the dressing to be thinner, add a little more buttermilk.

After you take the casserole out of the oven, it's time to add the salad. Chop the iceberg lettuce and halve the cherry tomatoes. Add the lettuce on the top of the casserole then add the cherry tomatoes and sliced jalapeños. Really pile it on here because this is a salad. I used almost the whole head of lettuce. Dish the casserole onto plates and add the dressing. You want to serve this while the casserole is still hot. Yum!

Until tonight, I never thought salad could be classified as comfort food. I'm definitely putting this one in that category. 

Enjoy!

Lynn