Chicken Enchiladas & Strawberry Cupcakes

Hola friends! We at The Waking have been rockin’ away in the kitchen again, and on today’s menu is Creamy Chicken & Chile Enchiladas, and Pink Lady Strawberry Cupcakes! We hope you enjoy! Cheers to good food yo!

Creamy Chicken & Chile Enchiladas

We made these yummy enchiladas a few weeks ago and fell in love with them! Normally I’m not much of a fan of chicken enchiladas but these were the best I’ve tasted and they are so simple to put together. They are spicy, creamy, cheesy pieces of heaven lol. Though I do recommend using two packages of cream cheese instead of one like it calls for. We used two and it turned out so creamy. Also, we cut our chicken into chunks instead of strips. This has become one of our families favorite recipes, so we hope you enjoy!

1 lb. uncooked chicken breast strips
1 package (8oz) cream cheese – cut into cubes
1 can Old El Paso Chopped Green Chilies
1 pkg. Old El Paso Flour Tortillas
2 cans Old El Paso Green Chile Enchilada Sauce
3/4 cup shredded cheddar cheese

Heat oven to 400 degrees. Spray 13×9 inch glass baking pan with cooking spray.

In 10 inch non-stick skillet, cook chicken over medium-high heat. Stirring occasionally, until no longer pink in the center. Stir in cream cheese and green chilies, reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas. Roll up and place seam side down in baking dish. Pour enchilada sauce over top, sprinkle with cheddar cheese. Bake 15 to 20 min. or until hot and cheese is melted. Makes 12 Enchiladas.

Pink Lady Strawberry Cake/Cupcakes
(http://smittenkitchen.com/2008/10/pink-lady-cake/)

I really adore strawberry cake, but had only ever made it from a box…which is cool, box mixes can be great, but i wanted to make a REAL cake using the lost art known as “baking from scratch” *Gasp*. So i set out to find a strawberry cake recipe that wasn’t made using a white cake mix and strawberry Jell-O for flavoring (that’s not baking from scratch people!). After HOURS of scouring the net, i finally came across this recipe for a Pink Lady Cake on SmittenKitchen.com (one of my favorite baking blog sites!) and decided to give it a try. The result, an AMAZINGLY moist and fluffy cake, with a very natural and sweet strawberry taste. It was the perfect strawberry cake, raw and real, natural and down home. This will be the recipe i will take to friends and family, as well as to church events, it’s that good! The only thing i would say is to make sure you use Cake Flour, do not substitute it with All Purpose, as it will give you a sweet bread texture and taste, which is actually really good, but not right if you want a cake or cupcakes. So stick to Cake Flour for this recipe and you’ll be fine. Also, i added two bags of pureed strawberries instead of just one like the recipe calls for, it gave the cake a more prominent strawberry flavor. Frost with your favorite cream cheese,vanilla, or chocolate frosting recipe and enjoy!

For the cake:
4 1/2 cups cake flour
3 cups sugar
5 1/4 teaspoons baking powder
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups pureed frozen strawberries*
8 egg whites
2/3 cup milk
1 to 2 drops red food dye, if using (to make the pink color pop more)

Make the cake
1. Preheat the oven to 350»F. Butter three 9-inch round or 8-inch square cake pans. Line with parchment or waxed paper and butter the paper.

2. Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point.

3. In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter among the three prepared pans.

4. Bake the cakes for 30 to 34 minutes, or until a cake tester or wooden toothpick inserted into the center comes out clean. Allow the layers to cool in the pans for 10 to 15 minutes. Invert and turn out onto wire racks and peel off the paper liners. Let stand until completely cooled before assembling the cake, at least an hour.

*Note: We made ours into cupcakes instead of a layer cake like the recipe describes, so make sure you adjust baking time if you decided to make cupcakes, we baked ours for 25 minuets.

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