This shop for Delimex Taquitos and Tamales has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone but feel free to enjoy this amazingly simple and delicious Chicken Enchilada Salad with creamy Avocado Enchilada Sauce Dip/Dressing recipe.
It’s almost Cinco de Mayo! Are you celebrating? We’re getting pumped up for the holiday with some Delimex Taquitos and Tamales. I wanted to round out the meal so we’re making Chicken Enchilada Salad with an Avocado Enchilada Sauce Dip/Dressing. The perfection of these Mexican flavor combinations is outstanding. I’m excited to make this in honor of Cinco de Mayo.
Let’s start with the dip so it has time to chill.
Avocado Enchilada Sauce Dip/Dressing
- 1 cup sour cream
- 1/2 cup red enchilada sauce (I saved the rest of the sauce from a 10 oz can for the chicken marinade)
- 1 avocado, mashed
Mix sour cream with the enchilada sauce.
Let’s get started on the salad now!
Enchilada Sauce Chicken
- 4 chicken breasts grilled and shredded
- 1 10 oz can of red enchilada sauce + remainder of sauce from the can used to make the Avocado Enchilada Sauce Dip/Dressing.
First step is to grill your chicken breast. I may be strange here, but I prefer to grill my chicken in the house on my cast iron double burner stove top grill instead of on the outside grill. I know, it’s crazy. For Cinco de Mayo I should be grilling outside enjoying the festivities of the neighborhood. Instead, I’m in the house grilling on the stovetop on a nice day. Do what works for you. I have a knack for perfectly grilled chicken in the house. I overcook on the outside grill, so that’s what I do. You do you and be awesome at it!
Once the chicken is grilled and rested just a bit to let it cool so it loses less juices when shredded, have at it and shred it to your hearts content and place it in the enchilada sauce to marinate just a bit.
You can let your chicken marinate in the enchilada sauce a bit if you’d like. I let it sit for just a little bit, but then I transfer it to a pan heated to medium heat on the stovetop to let the flavors combine there.
Now’s a great time to gather the rest of your salad ingredients while you wait for the chicken to simmer a bit. Our choice of toppings and ingredients for the salad were lettuce, black olives, avocado slices, cilantro, shredded cheese, and red onion.
Oh, and don’t forget to heat up your Delimex Taquitos and Tamales. Give a little time for the Taquitos to bake. You can microwave them, but I love the crisp they get in the oven. It’s worth the extra time.
As for the Tamales, the microwave worked great and they turned out beautifully! My husband is a fan of tamales and he really enjoyed the Delimex Tamales.
It’s time to pull the chicken off the heat. There isn’t a set amount of time to leave it on, just as much as you want to simmer it. The longer it’s on the stove, the more the sauce will reduce. Now it’s just a waiting game while it cools some before topping your salad with it.
With Taquitos heated up and the wait on the chicken cooling, I have to pull the Avocado Enchilada Sauce Dip/Dressing out of the fridge. I’ll be using it as a dressing for the salad anyway, might as well taste the awesome early on!
Let’s build that salad! Between the Avocado Enchilada Sauce dressing that doubles as a dip, the flavors of chicken enchiladas in the salad and the Delimex Taquitos and Tamales, we have an amazing Cinco de Mayo spread. Sure to make everyone celebrating with us happy.
Chicken Enchilada Salad with Avocado Enchilada Sauce Dressing
- Enchilada Sauce Marinated Shredded Chicken
- red onions
- black olives
- fresh cilantro
- shredded cheese
- Avocado Enchilada Sauce Dressing