Join “Jayni’s Kitchen” this week for “Heating up the Kitchen,” with firefighters Ed Noonen and Justin Temple. One of their recipes is shown below. Jayni Carey is host.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

FIREHOUSE ENCHILADAS

1 whole chicken

1 lime, cut in half

6 jalapeño peppers, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 10-ounce can red enchilada sauce

1 10-ounce can green chile enchilada sauce

12 corn tortillas

1/2 to 1 cup vegetable or peanut oil

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

Place the chicken, whole or cut up, in a large pot and cover with water. Add the lime and jalapeño peppers. Bring to boil, reduce the heat to low and simmer the chicken until tender, 40 to 60 minutes. Remove the chicken from the pot and cool. Pour the chicken broth through a strainer and retrieve the chopped jalapeño peppers. (Reserve the chicken broth for another use.) Remove the chicken meat from the bones and shred or cut it into bite size pieces. Combine the chicken and the jalapeño peppers in a bowl and set aside.

In a small saucepan, combine the two enchilada sauces. Simmer over low heat for 3 to 5 minutes.

In a small skillet or saucepan, heat the oil over medium-high to high heat. Using tongs, dip the tortillas, one at a time, into the hot oil. Just as the tortilla begins to sizzle and soften, turn over for a few seconds, then remove and drain on paper towels. (Do not leave the tortillas in the oil for too long or they will harden.)

To make the enchiladas, spoon some of the chicken and jalapeño mixture onto a corn tortilla. Roll up and place in a large baking dish, seam-side down. Repeat with the remaining tortillas. Top the enchiladas with the warm enchilada sauce. Combine the cheeses and sprinkle over top. Heat the enchiladas in a 350-degree oven for about 10 minutes, or until the cheese melts and the enchiladas are heated throughout. Makes 12 enchiladas.

Serving suggestions: Serve the enchiladas with Spanish rice, refried beans and jalapeño cornbread. To make the cornbread, prepare your favorite cornbread recipe or mix. Saute 3 diced jalapeño peppers in butter, then add them to the batter and bake.

Recipe by firefighter Justin Temple