Firehouse Enchiladas Recipes

FIREHOUSE ENCHILADAS

Steps:

• Cook chicken and shred.
• Season and cook with 1/2 Cup water. Simmer until water is gone.
• Add cream cheese and melt.
• Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
• Divide the filling into 1/8ths.
• Place filling in middle of tortilla and sprinkle with cheese.
• Roll tortilla and place seam side down in pan.
• Cover with remaining sauce and top with cheese.
• Cook at 350* 35-45 minutes, until bubbly.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

GARLIC BEEF ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

JEN'S FIREHOUSE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
• In a small bowl, toss the grated cheese together and set aside.
• In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
• Stir in the green chilis, soup and half the cheese.
• Cook, stirring constantly, over medium-low heat until the cheese melts.
• Line the bottom of the prepared baking pan with 9 of the tortilla wedges
• Spead evenly with 1/2 cup of salsa
• Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
• Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
• Top with the remaining shreded cheese.
• Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
• Let stand on a wire rack for about 10 minutes.