Cheese Enchilada Salad with Creamy Cilantro Dressing

1. Preheat oven to 375°F. In a small bowl coat pepitas in the first amount of oil and a pinch of salt. Spread them over a baking sheet lined with foil. Bake for 7 minutes then remove from the oven and let them cool.
2. Pour half of the enchilada sauce into a shallow dish. Heat 2 tablespoons of oil in a medium sized skillet. Heat a corn tortilla in the oil for just a few seconds until warm and pliable. Using tongs, remove tortilla from the oil and place into the dish with the enchilada sauce. After coating the tortilla completely with sauce, put a couple of tablespoons of shredded cheese into the tortilla and roll it up. Place into an 11 x 7 or 8 x 8 casserole dish. Repeat with all of the tortillas, adding more oil to the pan in between every couple of tortillas.
3. Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Bake in the preheated oven at 375°F for 15 minutes.
4. While enchiladas are baking, make the dressing. Place all of the dressing ingredients in a blender and pulse until smooth. Add more oil if you want to thin the consistency.
5. Put your lettuce into 4 serving bowls. Top with diced tomatoes, crumbled queso fresco, roasted pepitas, a couple of enchiladas and dressing drizzled over the top.

I attempted to recreate a cheese enchilada salad I love at a local Mexican restaurant in southern California called El Adobe de Capistrano.