Maryville Firehall serves up chicken enchiladas

Photo by Robin McDaniel

Richard Sargent, the cook for the night, finishes cooking the cubed chicken breast on a flat top grill.

Photo by Robin McDaniel

Richard Sargent, right, stirs up the filling for the chicken enchiladas as, from left, Mark Hasty, Jr., and Patrick McGinley watch.

Photo by Robin McDaniel

Richard Sargent shows how to roll up the chicken enchiladas.

When I learned Station 1, A shift, at the Maryville Firehall was cooking something special for dinner the other evening, I got a invitation for myself and my friend Brenda Pilson to join them. At the firehall, you can be sure you will eat a good dinner and perhaps collect a recipe or two.

The Maryville Firehall has several good cooks, and the cook on duty the night we visited was certainly no exception. Richard Sargent cooked up some chicken enchiladas, Spanish rice and refried beans on the side. We had a delicious meal and enjoyed some great company.

Thank you to all the Maryville firefighters on duty that night. We enjoyed the meal and sure do appreciate the invite.

Maryville Firehall Station1 Chicken Enchiladas

1 pkg. (about 2 1/2 lbs.) skinless chicken breasts

2 cans cream of chicken soup

1 (24 oz.) container chunky style salsa, mild or hot

1 (24 oz) container sour cream

2 pkgs. soft taco style, flour tortillas (10 per pkg.)

1 bag (24 oz) shredded Mexican cheese

1 cup milk, skim or 2 percent milk

Salt and pepper, garlic powder and seasoned salt of your choice to shake over chicken as it is browning.

Preheat oven to 350 degrees. In a large skillet, coated lightly with olive oil, add chicken breast and sprinkle with seasonings. Cook until almost cooked through. Take off heat and, using cutting board, chop breast meat into small bite site pieces. Return to heat and cook until completely cooked through.

In large bowl, add cooked chicken, soup, salsa, sour cream and 1/2 bag of shredded cheese. Stir until well blended.

Heat tortillas in microwave for about 15 seconds. This will help in ease of rolling up.

One at a time, spoon about 1/3 cup of the salsa/soup mixture onto a heated tortilla. Roll up and place in pan that has been lightly coated with olive oil.

Repeat until all tortillas are used. You will have about half of the salsa/soup mixture left. Add the milk to this, to thin it down a little.

Spoon over the rolled up tortillas and sprinkle the other half of shredded cheese on top.

Bake in the preheated oven for about 15 to 20 minutes or until cheese is melted and lightly browned.