Enchiladas for 9

Rescaled from 4 servings.

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

1125g
  • 1 18kg
  • 2.48lb
  • 39.7oz
chedder cheese
grated
4 12 onion diced
sauce
2 14 tbsp
  • 0.034 l
  • 33 34 ml
  • 6 34 tsp
  • 0.143 cup
  • 0.059 pint
olive oil
heat saute mix bring to boil simmer 15-20mins add
4 12 cloves garlic minced
14 of the onion
1 18 tsp
  • 0.006 l
  • 5 58 ml
  • 38 tbsp
  • 0.024 cup
  • 0.01 pint
dried oregano
5 58 tsp
  • 0.028 l
  • 28 18 ml
  • 1 78 tbsp
  • 0.119 cup
  • 0.049 pint
chilli powder
1 18 tsp
  • 0.006 l
  • 5 58 ml
  • 38 tbsp
  • 0.024 cup
  • 0.01 pint
dried basil
0.281 tsp
  • 0.001 l
  • 1.41 ml
  • 0.094 tbsp
  • 0.006 cup
  • 0.002 pint
freshly ground black pepper
0.281 tsp
  • 0.001 l
  • 1.41 ml
  • 0.094 tbsp
  • 0.006 cup
  • 0.002 pint
salt
916 tsp
  • 0.003 l
  • 2 1316 ml
  • 316 tbsp
  • 0.012 cup
  • 0.005 pint
ground cumin
2 14 tsp
  • 0.011 l
  • 11 14 ml
  • 34 tbsp
  • 0.048 cup
  • 0.02 pint
dried parsley
9 tbsp
  • 0.135 l
  • 135 ml
  • 27 tsp
  • 0.571 cup
  • 0.238 pint
salsa
393 34g
  • 0.394kg
  • 0.868lb
  • 13.9oz
passata
787 12ml
  • 0.787l
  • 52 12tbsp
  • 157 12tsp
  • 3.33cup
  • 1.39pint
water
12 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
2 14kg
  • 2250g
  • 4.96lb
  • 79.4oz
chicken
slice
34 of the sauce
18 soft tortilla wraps microwave 1min
remaining sauce
remaining chedder cheese