This Broccoli and Cauliflower Salad needs to go on your next cookout menu.  It would be perfect for Memorial Day next week.  I have been making this salad for parties for a long time and it’s always a hit!

There are a lot of broccoli salad recipes out there but there are not that many that include cauliflower in them.  A lot of them have onion, raisins, sunflower seeds, or some other type of nut or fruit.  Since my family doesn’t care for raw onions and they love cauliflower, I came up with this combination.  I mean, who doesn’t like cheese and bacon?  If you really enjoy onion fruit and seeds you could always add that to this salad.  Mix and match whatever your family likes.

Cinco de Mayo is Sunday!  I know I’ve said it before, but it is one of my favorite days!  I mean any excuse to drink a margarita sounds like a great idea to me!  These Chicken Enchiladas with Salsa Verde Sauce are the perfect dish to add to your fiesta menu!

I have been making a form of these enchiladas for years but they have evolved over time.  I used to make them without the sauce and just put cheese over the top. They were delicious that way but I kept feeling like they could be improved.  I tried topping them with white queso and that was good too but just not exactly what I was looking for.  When I came across the Salsa Verde Sauce recipe I knew it was exactly what these enchiladas needed!

These Chicken Enchiladas with Salsa Verde Sauce are easy to put together and a great way to use up leftover chicken.  They come together in no time, especially if you already have cooked chicken on hand.  This recipe makes a generous amount.  Sometimes I will split them into 2 smaller pans.  They are great to put in the freezer.  The last time I did this I put the sauce in a separate container and  just poured it on right before baking.  I was afraid the sauce might be weird after being frozen, but it turned out just fine.

You can keep these Chicken Enchiladas with Salsa Verde Sauce simple by serving them alone, but I really love this Restaurant-Style Mexican Rice with them.  If you are looking for an appetizer for your meal, you can never go wrong with this cheese dip recipe and chips.

Give these enchiladas a try for Cinco de Mayo or anytime you’re craving some Mexican!

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Chicken Enchiladas with Salsa Verde Sauce

These creamy, cheesy white chicken enchiladas with salsa verde sauce is what dreams are made of!

Servings 10

Ingredients

• 2 c chopped cooked chicken
• 2 c sour cream
• 1 can cream of chicken soup
• 1 1/2 c shredded Montery Jack cheese
• 1 1/2 c shredded Colby Jack cheese
• 1 (4.5 oz) can chopped green chiles, drained
• 2 tbsp chopped onion
• 1/4 tsp pepper
• 1/8 tsp salt
• 10 tortillas
• 1 c shredded Colby Jack cheese

For the Salsa Verde Sauce

• 3 tbsp butter
• 3 tbsp flour
• 2 c chicken broth
• 1 c sour cream
• 1/2 c salsa verde

Instructions

1. Combine first nine ingredients; stir well.  

2. Place heaping 1/2 cup of chicken mixture on each tortilla; roll up each tortilla and place, seam side down in a 9x13 inch baking dish.

3. In a small sauce pan, over medium heat, melt butter.  Whisk in flour and cook 1 minute.  Add broth and whisk until smooth.  Allow sauce to thicken.  Remove from heat and stir in sour cream and salsa verde.

4. Pour sour cream sauce over enchiladas and cover.  Bake at 350 degrees for 20 minutes.  Sprinkle with remaining 1 cup of cheese and bake, uncovered 5 minutes or until cheese is melted and enchiladas are bubbling.