Spicy chicken and chile peppers are rolled up in flour tortillas for this chicken enchilada recipe with cream of chicken soup, and then baked with Cheddar cheese on top. You will adore this recipe because it is simple and hearty.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper to taste
- 4 fresh figs
- 8 cups mixed salad greens
- ½ cup chopped pecans, toasted
- ¼ cup flat-leaf Italian parsley leaves
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh dill
- 2 tablespoons sliced green onion
- 3 tablespoons crumbled feta cheese
Instructions
- Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
- Quarter figs vertically; cut quarters in 1/2, and then into slices.
- Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 150 mg |
| Sugars | 10 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |