Don’t sweat it if you still need to send holiday cards. Harvesters just launched Recipes for Hope, a holiday greeting-card program you can use to send holiday cards that feature recipes from local Kansas City chefs.
Even better? Each card sent can provide as many as 50 meals to a local family in need. You can choose from three card designs and six recipes—one of which has sold out.
The recipes include Fairytale Pumpkin Soup from Acre’s Andrew Longres; Reindeer Carrot Cookies from 715 Restaurant’s Kelly Conwell; Everything Bagel Breakfast Casserole from Meshuggah Bagels’ Janna and Pete Linde; Billie’s Vegetarian Beet Burger from Billie’s Grocery’s Robin Krause; Lao Omelet from Anousone in Strang Hall’s Anourom Thomson; and Green Chile Chicken Enchiladas from reStart Inc.’s Steve Davis (sold-out).
You can choose to have Harvesters sign and address your cards or have blank tributes and envelopes mailed to your address so you can send them out yourself.
While we can’t share all the recipes, we do have the recipe for Davis’s sold-out Green Chile Chicken Enchiladas recipe to preview:
Green Chile Chicken Enchiladas
Makes six enchiladas
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 2 cups (16 ounces) salsa verde
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons taco seasoning
- Salt to taste
- 2 cups shredded cooked chicken (Davis likes to use Costco Rotisserie Chicken)
- 1 can (4-5 ounces) diced green chiles
- 1 cup shredded cheddar, Monterey Jack, or Mexican cheese blend
- 6 (6-inch) flour tortillas
Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.
Heat oil in a skillet over medium heat, then cook garlic until fragrant, about a minute.
Stir in salsa verde, and cook until heated through, about a minute. Then remove from the heat.
Stir in sour cream, cilantro, and taco seasoning, adjust the seasoning with salt. Set aside about 1 cup of sauce for assembling the enchiladas; use a few tablespoons to spread on the bottom of the prepared baking dish.
Stir shredded chicken, green chiles, and half of the cheese into the sauce remaining in the skillet.
Add about 1/3 cup of chicken filling to the middle of each tortilla, and roll into a cylinder. Repeat, lining up tortillas seam-side down tightly in the baking pan. Spread the remainder of the reserved sauce over the tortillas, and sprinkle with the remaining cheese.
Cover the baking pan with aluminum foil, and place in the oven. Bake until heated through, about 20 minutes. Remove the foil and bake for 10 more minutes or until the cheese is melted.