I like serving with a jalapeno broccoli slaw. Use bagged broccoli slaw mix, add in a couple tablespoons of pickled jalapeno (or fresh, if you prefer more of a kick), mayo, vinegar, and a bit of sugar. It's crunchy, fresh, and balances well with enchiladas.
You could also try a cold corn salad--something like this: https://food52.com/recipes/18237-mexican-corn-salad
A lettuce salad like this one from Chef Rick Bayless. https://www.rickbayless.com/recipe/butter-lettuce-with-blood-orange-avocado-and-a-citrus-vinaigrette/ If no butter lettuce or blood oranges in your markets now, use a young lettuce you like, and any good orange.
I'd make a vinaigrette of lime juice, olive oil, and cumin. I dress arugula with the vinaigrette and scatter sliced avocado, oranges, and roasted pepitas throughout. Plain goat cheese is nice on top.
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You could also try a cold corn salad--something like this: https://food52.com/recipes/18237-mexican-corn-salad
https://www.rickbayless.com/recipe/butter-lettuce-with-blood-orange-avocado-and-a-citrus-vinaigrette/
If no butter lettuce or blood oranges in your markets now, use a young lettuce you like, and any good orange.