I am loving this Fall weather and had to take advantage with what may have been our last family dinner outdoors. It was so pretty sitting in our backyard in our sweaters and jackets (except for the kids who still dressed for summer). It doesn't get much better than sunny and crisp.
We served one of my favorite meals for cooler weather: Chile Verde Chicken Enchiladas and Salad with Cilantro Buttermilk Dressing and Pepitas. These enchiladas are a crowd pleaser and they are easy to make. Plus they work to make ahead and freeze--I love having a pan in the freezer I can pull out when I am in a crunch for dinner. They work well for neighbor dinners too since they travel and can be warmed up when they are ready to eat.
The salad is simple: chopped romaine lettuce, 1" diced yellow and red tomatoes, 1" cubed avocados, some chopped fresh cliantro leaves, and toasted pepitas (pumpkin seeds). I share the recipe for the dressing below.
Click through for the recipes and a brief tutorial for assembling the enchiladas.



























