Fire Critic An Unadulterated View of the Fire Service
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.
Ingredients:
- 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
