Enchiladas for 10
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.

1250g

1 ¹⁄₄kg
2.76lb
44.1oz

chedder cheese

grated

5 onion

diced

sauce
2 ¹⁄₂ tbsp 0.037 l 37 ¹⁄₂ ml 7 ¹⁄₂ tsp 0.159 cup 0.066 pint olive oil	heat	saute	mix	bring to boil	simmer 15-20mins	add
5 cloves garlic	minced
¹⁄₄ of the onion
1 ¹⁄₄ tsp 0.006 l 6 ¹⁄₄ ml ⁵⁄₁₂ tbsp 0.026 cup 0.011 pint dried oregano
6 ¹⁄₄ tsp 0.031 l 31 ¹⁄₄ ml 2 ¹⁄₁₂ tbsp 0.132 cup 0.055 pint chilli powder
1 ¹⁄₄ tsp 0.006 l 6 ¹⁄₄ ml ⁵⁄₁₂ tbsp 0.026 cup 0.011 pint dried basil
⁵⁄₁₆ tsp 0.002 l 1 ⁹⁄₁₆ ml 0.104 tbsp 0.007 cup 0.003 pint freshly ground black pepper
⁵⁄₁₆ tsp 0.002 l 1 ⁹⁄₁₆ ml 0.104 tbsp 0.007 cup 0.003 pint salt
⁵⁄₈ tsp 0.003 l 3 ¹⁄₈ ml 0.208 tbsp 0.013 cup 0.005 pint ground cumin
2 ¹⁄₂ tsp 0.013 l 12 ¹⁄₂ ml ⁵⁄₆ tbsp 0.053 cup 0.022 pint dried parsley
10 tbsp 0.15 l 150 ml 30 tsp 0.634 cup 0.264 pint salsa
437 ¹⁄₂g ⁷⁄₁₆kg 0.965lb 15.4oz passata
875ml ⁷⁄₈l 58 ¹⁄₃tbsp 175tsp 3.7cup 1.54pint 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
2 ¹⁄₂kg 2500g 5.51lb 88.2oz chicken	slice
³⁄₄ of the sauce
20 soft tortilla wraps	microwave 1min
remaining sauce
remaining chedder cheese