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

Rescaled from 4 servings.

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

625g

⁵⁄₈kg
1.38lb
22oz

chedder cheese

grated

2 ¹⁄₂ onion

diced

sauce
1 ¹⁄₄ tbsp 0.019 l 18 ³⁄₄ ml 3 ³⁄₄ tsp 0.079 cup 0.033 pint olive oil	heat	saute	mix	bring to boil	simmer 15-20mins	add
2 ¹⁄₂ cloves garlic	minced
¹⁄₄ of the onion
⁵⁄₈ tsp 0.003 l 3 ¹⁄₈ ml 0.208 tbsp 0.013 cup 0.005 pint dried oregano
3 ¹⁄₈ tsp 0.016 l 15 ⁵⁄₈ ml 1.04 tbsp 0.066 cup 0.027 pint chilli powder
⁵⁄₈ tsp 0.003 l 3 ¹⁄₈ ml 0.208 tbsp 0.013 cup 0.005 pint dried basil
0.156 tsp 0.001 l 0.781 ml 0.052 tbsp 0.003 cup 0.001 pint freshly ground black pepper
0.156 tsp 0.001 l 0.781 ml 0.052 tbsp 0.003 cup 0.001 pint salt
⁵⁄₁₆ tsp 0.002 l 1 ⁹⁄₁₆ ml 0.104 tbsp 0.007 cup 0.003 pint ground cumin
1 ¹⁄₄ tsp 0.006 l 6 ¹⁄₄ ml ⁵⁄₁₂ tbsp 0.026 cup 0.011 pint dried parsley
5 tbsp 0.075 l 75 ml 15 tsp 0.317 cup 0.132 pint salsa
218 ³⁄₄g 0.219kg 0.482lb 7.72oz passata
437 ¹⁄₂ml ⁷⁄₁₆l 29 ¹⁄₆tbsp 87 ¹⁄₂tsp 1.85cup 0.77pint 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
1 ¹⁄₄kg 1250g 2.76lb 44.1oz chicken	slice
³⁄₄ of the sauce
10 soft tortilla wraps	microwave 1min
remaining sauce
remaining chedder cheese