Enchiladas for 6
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.

750g

³⁄₄kg
1.65lb
26.5oz

chedder cheese

grated

3 onion

diced

sauce
1 ¹⁄₂ tbsp 0.022 l 22 ¹⁄₂ ml 4 ¹⁄₂ tsp 0.095 cup 0.04 pint olive oil	heat	saute	mix	bring to boil	simmer 15-20mins	add
3 cloves garlic	minced
¹⁄₄ of the onion
³⁄₄ tsp 0.004 l 3 ³⁄₄ ml ¹⁄₄ tbsp 0.016 cup 0.007 pint dried oregano
3 ³⁄₄ tsp 0.019 l 18 ³⁄₄ ml 1 ¹⁄₄ tbsp 0.079 cup 0.033 pint chilli powder
³⁄₄ tsp 0.004 l 3 ³⁄₄ ml ¹⁄₄ tbsp 0.016 cup 0.007 pint dried basil
³⁄₁₆ tsp 0.001 l ¹⁵⁄₁₆ ml ¹⁄₁₆ tbsp 0.004 cup 0.002 pint freshly ground black pepper
³⁄₁₆ tsp 0.001 l ¹⁵⁄₁₆ ml ¹⁄₁₆ tbsp 0.004 cup 0.002 pint salt
³⁄₈ tsp 0.002 l 1 ⁷⁄₈ ml ¹⁄₈ tbsp 0.008 cup 0.003 pint ground cumin
1 ¹⁄₂ tsp 0.007 l 7 ¹⁄₂ ml ¹⁄₂ tbsp 0.032 cup 0.013 pint dried parsley
6 tbsp 0.09 l 90 ml 18 tsp 0.38 cup 0.158 pint salsa
262 ¹⁄₂g 0.263kg 0.579lb 9.26oz passata
525ml 0.525l 35tbsp 105tsp 2.22cup 0.924pint 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 ¹⁄₂kg 1500g 3.31lb 52.9oz chicken	slice
³⁄₄ of the sauce
12 soft tortilla wraps	microwave 1min
remaining sauce
remaining chedder cheese