Enchiladas for 8
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.

1000g

1kg
2.2lb
35.3oz

chedder cheese

grated

4 onion

diced

sauce
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint olive oil	heat	saute	mix	bring to boil	simmer 15-20mins	add
4 cloves garlic	minced
¹⁄₄ of the onion
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint dried oregano
5 tsp 0.025 l 25 ml 1 ²⁄₃ tbsp 0.106 cup 0.044 pint chilli powder
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint dried basil
¹⁄₄ tsp 0.001 l 1 ¹⁄₄ ml ¹⁄₁₂ tbsp 0.005 cup 0.002 pint freshly ground black pepper
¹⁄₄ tsp 0.001 l 1 ¹⁄₄ ml ¹⁄₁₂ tbsp 0.005 cup 0.002 pint salt
¹⁄₂ tsp 0.003 l 2 ¹⁄₂ ml ¹⁄₆ tbsp 0.011 cup 0.004 pint ground cumin
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint dried parsley
8 tbsp 0.12 l 120 ml 24 tsp 0.507 cup 0.211 pint salsa
350g 0.35kg 0.772lb 12.3oz passata
700ml 0.7l 46 ²⁄₃tbsp 140tsp 2.96cup 1.23pint 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
2kg 2000g 4.41lb 70.5oz chicken	slice
³⁄₄ of the sauce
16 soft tortilla wraps	microwave 1min
remaining sauce
remaining chedder cheese