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Engine 22's Excellent Enchiladas Created On Firefighter Bob Little, Engine 22 Engine 22’s Excellent Enchiladas Ingredients 8 Soft corn tortillas Filling: 3 Cups chicken broth 6 Pieces boneless skinless chicken breast 1 Bay leaf, fresh or dried 2 Sprigs fresh oregano 1 Medium onion, quartered 2 Tablespoons tomato paste 1 Teaspoon chili powder 1 Teaspoon ground cumin Salt and pepper to taste 1 Poblano Pepper (optional) Sauce: 2 Cups tomato sauce 2 Teaspoons hot sauce, several drops 1 Teaspoon chili powder 4 Cups Monterey Jack shredded cheese Preheat the oven to 300 degrees F. Wrap corn tortillas in foil and warm in the oven for about 10 minutes (this is optional, but keeps the tortillas from breaking). Bring broth to a boil in a sauté pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Boil chicken in broth for about 15 minutes. While chicken is cooking place pepper directly on the gas burner turning pepper frequently. Cook pepper until the outside is charred. Immediately place pepper into a bowl of ice water. Remove the burnt skin. Dice pepper only adding the seeds if you want heat instead of just flavor. Remove chicken breasts to a bowl and shred with 2 forks. Adding about 1/2 cup of cooking liquid and tomato paste, spices, poblano pepper and salt and work through the chicken using the forks. Combine all sauce ingredients and heat through, keeping warm until needed. (If you would like a little heat add a few of the poblano seeds to the sauce at this point.)

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