Recipe of the Week – Double Feature!
Stay safe and warm out there! Since the recent weather has most of us snowed in, we’re doing something special to help you pass the time and keep the kitchen cozy.
Welcome to our first-ever Recipe of the Week Double Feature. Both of today’s selections come from the “Recipes to Remember” cookbook, a wonderful collection distributed by the Community Church of Greensburg.
Whether you need a hearty dinner or a conversation-starting dessert, we’ve got you covered.
🥘 The Main Event: Chicken Enchilada Casserole
Contributed by Teresa Ruble
This is the ultimate comfort food for a snow day. It’s creamy, cheesy, and has just enough kick to make you forget about the shovel waiting for you outside.
Ingredients
- 1 can cream of chicken soup
- 2 c. sour cream (divided)
- 2 c. chicken, cooked and cubed
- 1/2 (4 oz.) can green chiles
- 1/2 c. onion, diced
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1 tsp. chili powder
- 10 oz. grated Monterey Jack cheese
- 10 flour tortillas
Instructions
- Prep the Base: Mix 1 ½ cups of the sour cream with the soup. Spread half of this mixture in the bottom of a 9×13 inch pan and set aside.
- Make the Filling: In a pan, heat the remaining 1/2 cup of sour cream, onion, spices, and chicken until thoroughly warmed.
- Assemble: Heat your tortillas until warm and pliable. Place 1 to 2 tablespoons of the chicken mixture on each tortilla. Roll them up and place them seam-side down in the prepared pan.
- Top it Off: Pour the remaining sour cream/soup mixture over the top and cover generously with the Monterey Jack cheese.
- Bake: Bake at 450°F until the cheese is melted and bubbly.
🍰 The Sweet Surprise: Miracle Whip Cake
Contributed by Emily Dieckmann
Don’t knock it until you try it! Miracle Whip acts as the fat and acid in this recipe, resulting in an incredibly moist chocolate cake. It’s a classic “pantry staple” dessert perfect for when you can’t make a run to the store for eggs or oil.
Ingredients
- 2 c. flour
- 1 c. sugar
- 2 tsp. baking soda
- 5 Tbsp. cocoa
- Pinch of salt
- 1 c. water
- 1 c. Miracle Whip
- 1 tsp. vanilla
Instructions
- Mix: Combine all dry ingredients in a bowl.
- Blend: Pour in the water, Miracle Whip, and vanilla. Blend until smooth.
- Bake: Pour the batter into a 9×13 inch glass cake pan. Bake at 350°F for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- Serve: Emily recommends using the icing recipe found on the side of a Hershey’s cocoa box for the perfect finish.
