Broccoli and Cauliflower Salad

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.

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The NFL Draft

About this time last year when the NFL announced that Nashville would be hosting the 2019 Draft, my husband sent me a text and said he wanted to go.  This is one of his bucket list items, so when the draft was going to be three hours from where we live, it was a no-brainer.  I started looking into where it would be held and booked a room a year in advance.

Day 1

Finally, after a year of waiting, the NFL Draft came to Nashville, Tennessee!  With having two active kids it ended up that we had to split up and were only able to be at the draft as a family for the second day.  Tom and Callahan took off at noon on Thursday and headed down so they could be there for the first night of the draft, which is obviously the biggest.  I was tuned in at home watching the TV when I started getting texts that said “We hit the jackpot”  and then another one followed about 30 minutes later that said “Turn on ESPN”.  After waiting to hear what the jackpot was, I finally received these pictures.

It turns out that with the impending rain that they had decided to go over to the Symphony Hall and see if they could get a seat in there.  That is where all the teams were set up and their picks were called into.  The line was pretty long to get through security maybe because the hall was full.  They really didn’t know what the reason was exactly.  After waiting about 30 minutes an official person came out to talk to them and said that they were keeping an eye on the weather and they might be back to get them.  At this point, they really had no clue what they were talking about.  Another 30 minutes went by and they announced that they were going to take a group of fans down in front of where the general public viewing barricades were.  They had to go through some security and got wrist bands that allowed them access to this particular area.  That is where they watched the first 30 picks or so from.

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Chicken Enchiladas with Salsa Verde Sauce

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!

Chicken Enchiladas with Salsa Verde Sauce

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

Servings 10


  • 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


  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.

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