Mollie McDonald's Enchiladas

These enchiladas are so good that I couldn't even get the picture taken before we started to devour them! Salsa Verde is so good. I need to figure out how to make that from scratch.

Anyway, Kita, who has already contributed the fantastic Tortilla Soup recipe, also sent me this recipe that her sister made when they were visiting together in Maryland.

I changed a few things based on what I had available. For one thing, I decided to make steak enchiladas instead of chicken because we've been eating a lot of chicken lately. I also switched up the veggies a little bit since I had poblano peppers and no corn. But, the essence of the recipe is the same and it was rich and delicious.

So, without further ado:

Mollie McDonald's Enchiladas
2 tablespoons olive oil
2 cloves garlic
1 small onion
1 small zucchini(or any summer squash)
1/2 cup corn
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne
1 jar salsa verde
1/2 cup heavy cream
1 shredded rotisserie chicken
1 can refried beans (*pinto or black beans)
1 cup shredded or crumbled queso fresco
6-8 corn tortillas

Preheat the oven to 400 degrees.

Saute garlic, onion, zucchini and corn in olive oil. Add cumin, coriander and cayenne to vegetables.

Cover the bottom of an oven proof dish with a 1/3 of the salsa verde. Stir in the heavy cream.

Assemble the enchiladas by spreading 1 or 2 tablespoons of refried beans onto each tortilla, sprinkle the cheese over the beans and then adding chicken and sauteed vegetables to them. Roll individually and place each one onto the green salsa coated dished with the ends down.

Cover the enchiladas with the rest of the salsa verde. Top with the remaining cheese. Cover and bake until the cheese is melted and it is bubbling (about 30 minutes).


As I mentioned, I made this with steak instead of chicken and with poblano peppers instead of corn. And it was delicious! One suggestion I have is to microwave the corn tortillas for a few seconds before assembling the enchiladas, just to soften them a bit because mine started to crack (of course, I wasn't using the freshest tortillas.) It didn't really matter though. In the end, the weigh of the salsa verde and cheese put everything back together and it looked impressive and tasted great.

Damien is going away...again. So, it'll just be me and Baz for a couple of days. I'll try and treat myself fairly well dinner-wise, but the recipes might be a little "simple" for the next two days.