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Cooking Chicken Enchiladas with the Fire Critic

Chicken Enchiladas

Feel free to send in your recipes to share as well!

One of my guys has been telling me for a long time that I should start writing about some of the food I cook at the firehouse. I agree with him and am finally getting around to it. I cook most of the time at our firehouse. The guys seem to like my food, or they are too lazy to cook good food and deal with it. I haven’t always cooked. I don’t like whining about eating what I consider “good” food. I have been at firehouses where I didn’t cook because the crew liked “meat and potatoes”. They ate some red meat, mashed potatoes, and green beans at every dinner. No herbs, no spices, no flavor…puke.

I enjoy cooking. I enjoy grilling while drinking good beer most of all, but I leave the beer at home. If you are friends with me on Facebook, I like to post a picture now and then of some of the food we eat at the house.

I am on the grocery getter this cycle…what the hell am I saying, I am always on the grocery getter. You know, the larger red truck that sits next to the medic unit that has firefighters on it. Actually, that is what our medics think it is…a grocery getter. They think that our sole purpose is to cook for them twice a day while they run calls. Unless they are riding the engine, and then it is just part of the job.

Here is one variation of chicken enchiladas…with pictures of course!

I don’t work off of a recipe that often, so use the amount of ingredients you will need.


  • Boneless Chicken Breast prepared in enchilada mix
  • Refried Beans
  • Spanish rice made with Rotel diced tomatoes
  • Pico De Gallo (onions, tomatoes, cilantro, lime juice, add jalapenos if you want)
  • Soft tortilla shells
  • Shredded cheddar cheese
  • Enchilada sauce


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Comments - Add Yours

  • Gillian

    Rhett, I make a version of this that is a tad healthier (in case anyone is watching their calories). You know “Heart Health” and all that! Try pre cooked boneless chicken (boiled is easy and moist), mix in a sauce pan green enchilada sauce, sour cream, low fat mozzarella (or mexican blend!) and can of rotel (diced tomato’s with chiles), heat to warm. Okay now you have choices, 1=pretty and 2=fast. 1: layer corn tortilla (or flour if you MUST) with heaps of chicken, douse in a healthy amount of creamy sauce, roll up neat and put in your pan, follow with topping off by pouring left over sauce about 1/8″ filled bottom of pan, bake. OR #2: throw tortilla’s in bottom of casserole dish, throw 1/2 chicken on it, another row of tortilla, rest of chicken, then either more tortilla (less healthy) or not (more healthy) pour sauce over entire dish throw in oven, run a call and come back to YUMMY! OFCOURSE you can add any fresh veggies to the mix, squashes work as well as a variety of peppers. I have another super recipe, lemme go find it and i’ll send it along too!

    • firecritic

      The one I did is about the 5th variation I have made in the past year. This was the first time making it this way. I rarely do the same thing twice. I am always switching something up!

  • Gillian

    To make it a meal, serve with Spanish rice, a tossed green salad with red wine vinegar dressing and cantaloupe cubes.

    olive oil
    1 medium red onion, chopped
    3 cups diced yellow summer squash
    3 cups diced green zucchini
    4 large garlic cloves, minced
    10 medium tomatoes, seeded and chopped (or couple big cans work just as well just higher in sodium)
    jalapeno chili, seeded and chopped (ok this is much easier to buy canned!)
    1 large bag frozen corn
    2 large cans canned pinto beans, rinsed and drained
    2 larg cans canned black beans, rinsed and drained
    1/2 cup chopped fresh cilantro
    8 corn tortillas
    1/2 cup smoke-flavored salsa (OPTIONAL TOPPING)

    In(Multiple) large saucepans, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.
    Option 1: eat immediately: warning this is a messy meal I prefer to tear my tortilla and throw it in the hot soup and top with some CHEESE! You can try and put stew into tortilla though
    Option 2: save for later and reheat small portions, eat with a FEW tortilla chips, like a party dip. (my fav, it is better the next day)
    Option 3: eat chilled on a warm day, possibly with your favorite cerveza!

    Although no meat this is high protein and low calorie, it fills you up, warms you up and is easily frozen for storage for a later day when your too busy to cook! My dear husband always says “how is this so good if there is no meat in it?” gotta love those meat and potato boys.

    • firecritic

      Thanks Gillian. I will try it out!

  • Lt. Lemon

    I want to see an “Epic Meal Time”-style, Fire Critic cooking video. Just saying…