Enchiladas for 4
for 1
for 2
for 3
for 4
for 5
for 6
for 7
for 8
for 9
for 10

Tasty ass. Made with all the spices! Use heaped tsps of chilli powder for mouth burning or level for loveliness.

500g

¹⁄₂kg
1.1lb
17.6oz

chedder cheese

grated

2 onion

diced

sauce
1 tbsp 0.015 l 15 ml 3 tsp 0.063 cup 0.026 pint olive oil	heat	saute	mix	bring to boil	simmer 15-20mins	add
2 cloves garlic	minced
¹⁄₄ of the onion
¹⁄₂ tsp 0.003 l 2 ¹⁄₂ ml ¹⁄₆ tbsp 0.011 cup 0.004 pint dried oregano
2 ¹⁄₂ tsp 0.013 l 12 ¹⁄₂ ml ⁵⁄₆ tbsp 0.053 cup 0.022 pint chilli powder
¹⁄₂ tsp 0.003 l 2 ¹⁄₂ ml ¹⁄₆ tbsp 0.011 cup 0.004 pint dried basil
¹⁄₈ tsp 0.001 l ⁵⁄₈ ml 0.042 tbsp 0.003 cup 0.001 pint freshly ground black pepper
¹⁄₈ tsp 0.001 l ⁵⁄₈ ml 0.042 tbsp 0.003 cup 0.001 pint salt
¹⁄₄ tsp 0.001 l 1 ¹⁄₄ ml ¹⁄₁₂ tbsp 0.005 cup 0.002 pint ground cumin
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint dried parsley
4 tbsp 0.06 l 60 ml 12 tsp 0.254 cup 0.106 pint salsa
175g 0.175kg 0.386lb 6.17oz passata
350ml 0.35l 23 ¹⁄₃tbsp 70tsp 1.48cup 0.616pint water
¹⁄₂ of the chedder cheese

preheat oven 170c									bake until tortilla edges brown
butter	heat	saute	brown	mix in	spoon in and roll	place on baking tray	pour over	top
remaining onion
1kg 1000g 2.2lb 35.3oz chicken	slice
³⁄₄ of the sauce
8 soft tortilla wraps	microwave 1min
remaining sauce
remaining chedder cheese