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The City of Portland, Oregon

Fire & Rescue

Always Ready, Always There

Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipes of the Week: Enchiladas, Spanish Rice, and Honeymoon Salad


Grandma Lupe's/Aunty Nita's Enchiladas

Segui's Spanish Rice

Honeymoon Salad (Lettuce Alone) with Tomato & Red Onion


Recipes courtesy of Station 3




Grandma Lupe’s/Aunty Nita’s Enchiladas


  • Chicken skinless and boneless Breast\ thighs
  • Sour cream
  • 1 large can Olives (chopped)
  • Couple handfuls of rinsed frozen Peas (not to much it’s not Green Pea Enchiladas)
  • 1 bag New Mexico Chili powder
  • 1 bag California Chili powder
  • Large flour tortillas
  • 4 pinches of granulated garlic   
  • 4 pinches of cumin
  • 2 pinches of chili powder
  • 4 cups Shredded cheese
  • 1 bunch green onions


Start by boiling enough water to cover the chicken by about four inches. Add both bags of chili powder, about 1 tbs of granulated garlic, some cumin, salt, and pepper. Add chicken. Cook until chicken is done! Pull chicken out, set aside, and bring liquid to a boil. Mix about ¼ cup flour with 1 cup cold water (must be cold). Add to rapidly boiling liquid and whisk till lightly thickened. Salt to taste. Turn off heat.

Now shred chicken using two forks in a large mixing bowl. Add sour cream. Enough to generously lube. Then mix in granulated garlic, cumin, and chili powder. Last, fold in 1/2 of the olives, chopped green onions, peas, and 1 cup cheese. Salt and pepper to taste.

Now let’s roll! Start by warming the tortillas (steam in moist towel or individually over stove). Roll the chicken filling into tortilla and place in baking dish slightly apart. Ladle enchilada sauce covering all exposed tortilla. Top with cheese and the remaining chopped olives. Bake 350 degrees for 30 minutes until cheese is melted and sauce is bubbly.



Segui’s Spanish Rice



  • 1 cup white rice
  • 1 14oz can beef broth
  • 1 small can tomato sauce
  • 1 small yellow onion chopped
  • 4 pinches granulated garlic        
  • 2 pinches cumin
  • 2 pinches chili powder   
  • 2 pinches paprika
  • Olive oil to coat pan


Start by heating a small pot and coating the bottom with olive oil. When hot, add the rice and onion. Stir till rice is slightly tan/brown. Add tomato sauce, then can of beef broth. Then stir in the rest of the spices. Bring to a boil and cover. Turn heat to low and do not remove lid for 30 minutes. After 30 minutes, remove lid and fluff rice. Serve!



Honeymoon Salad (Lettuce Alone) with Tomato and Red Onion


  • Lettuce
  • Roma tomatoes
  • Red onion


Clean and chop lettuce and roma tomatoes. Finely slice red onion.  Mix in bowl and serve with your favorite dressing!

February 17, 2010 


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