Today we celebrate Kelly Ogle’s 25 years at News9. So, in honor of Kelly I am cooking 2 of his favorite things. When I asked what his favorite meal is he responded, “I really like Mexican food!” Then I asked what is his favorite cake…he responded with white cake and chocolate frosting. That made me laugh because that is a cake my Mom used to make all the time. It is a take off on the Texas Sheet Cake but instead of chocolate cake it is white cake! I have to say that I prefer the vanilla version to the rich chocolate one that is so popular.
I chose to make Kelly, my Mom’s California Chicken Enchiladas. These are different than the rich creamy enchiladas that we get here in Oklahoma. Mom grew up in southern California and when we moved to Oklahoma she brought along many of her favorite Mexican recipes. This recipe was shared many times over the years when we lived in Bartlesville.
California Chicken Enchiladas
4 boneless skinless chicken breasts, boiled and shredded
1 cup onion, chopped
1 clove garlic, chopped
2 tablespoon unsalted butter
1 large can crushed tomatoes
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt and oregano
12 corn tortillas
3 cups shredded mexi cheese blend
1/2 cup sour cream
In a large stock pot saute the onion and garlic in the butter till translucent. Add in the crushed tomatoes, sugar, cumin, salt and oregano. Simmer for 15 minutes. While the sauce is simmering, spray a 9×13 baking pan with nonstick cooking spray.
Once the sauce is done simmering, remove it from the stove and stir in the sour cream. To assemble the enchiladas: Pour 2 cups of sauce into the bottom of the pan. Dip a corn tortilla into the sauce pot to coat the tortilla and then add shredded chicken and a sprinkle of cheese in the center. Roll and set seam side down in the baking pan. Repeat till all of the tortillas are stuffed. Pour the remaining sauce over the top and sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.
Kelly’s Vanilla Sheet Cake with Chocolate Frosting
1 cup unsalted butter
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla
1/4 teaspoon baking soda
Chocolate Frosting
1 cup sugar
1/2 cup cocoa powder
1/2 stick unsalted butter
1/2 cup whole milk
2 tablespoon dark corn syrup
4 cups powdered sugar
To make the cake: Preheat oven to 375 degrees and line a large baking sheet with parchment paper. Make sure you have at least an inch edge (jelly roll pan). In a large saucepan, bring the butter and water to a boil. Remove from the heat and pour the hot mixture into a large mixing bowl. Add in the sugar, flour, salt, baking powder, baking soda and vanilla into the butter mixture. Stir in the flour. Use a whisk to get rid of any lumps. Beat in the eggs and then Pour the cake batter into the pan and spread evenly. Cook for 30 minutes.
While the cake is cooking make the frosting: In a saucepan cook the sugar, corn syrup, cocoa powder and butter till sugar is dissolved. Pour the chocolate mixture into a large bowl and stir in the powdered sugar and milk till it is smooth. Once the cake is done baking and still warm spread the frosting over the cake.