Enchiladas for 3
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.

375g

³⁄₈kg
0.827lb
13.2oz

chedder cheese

grated

1 ¹⁄₂ onion

diced

sauce
³⁄₄ tbsp 0.011 l 11 ¹⁄₄ ml 2 ¹⁄₄ tsp 0.048 cup 0.02 pint olive oil	heat	saute	mix	bring to boil	simmer 15-20mins	add
1 ¹⁄₂ cloves garlic	minced
¹⁄₄ of the onion
³⁄₈ tsp 0.002 l 1 ⁷⁄₈ ml ¹⁄₈ tbsp 0.008 cup 0.003 pint dried oregano
1 ⁷⁄₈ tsp 0.009 l 9 ³⁄₈ ml ⁵⁄₈ tbsp 0.04 cup 0.016 pint chilli powder
³⁄₈ tsp 0.002 l 1 ⁷⁄₈ ml ¹⁄₈ tbsp 0.008 cup 0.003 pint dried basil
0.094 tsp 0 l 0.469 ml 0.031 tbsp 0.002 cup 0.001 pint freshly ground black pepper
0.094 tsp 0 l 0.469 ml 0.031 tbsp 0.002 cup 0.001 pint salt
³⁄₁₆ tsp 0.001 l ¹⁵⁄₁₆ ml ¹⁄₁₆ tbsp 0.004 cup 0.002 pint ground cumin
³⁄₄ tsp 0.004 l 3 ³⁄₄ ml ¹⁄₄ tbsp 0.016 cup 0.007 pint dried parsley
3 tbsp 0.045 l 45 ml 9 tsp 0.19 cup 0.079 pint salsa
131 ¹⁄₄g 0.131kg 0.289lb 4.63oz passata
262 ¹⁄₂ml 0.263l 17 ¹⁄₂tbsp 52 ¹⁄₂tsp 1.11cup 0.462pint 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
³⁄₄kg 750g 1.65lb 26.5oz chicken	slice
³⁄₄ of the sauce
6 soft tortilla wraps	microwave 1min
remaining sauce
remaining chedder cheese