Not exact matches
Warm the
tortillas by placing them, one at a time,
in a
small, dry (no oil)
pan over medium heat for 30 seconds on each side.
Prepare the
tortillas from scratch, or if using pre-made
tortillas, warm them
in a
small pan over medium heat, about 30 seconds per side.
Chicken
tortillas: Take two
small wholemeal flour
tortillas, place one
in a large frying
pan and top it with sliced cooked chicken (supermarket kind is good but leftover roast chicken is ideal), 5 chopped cherry tomatoes and a
small handful of shredded cheese.
Put the crushed
tortilla topping into a
small freezer bag and the cheese substitute
in another, bundling the bags with the
pan.
Meanwhile, prepare
tortillas:
In a
small frying
pan, bring remaining 2 1/2 cups broth to a gentle simmer.
While the
tortillas are cooking, heat the beans
in a
small sauce
pan over medium - low heat for 2 to 3 minutes.
Then I cut 2 flour
tortillas into
small wedges and
pan fry them
in a skillet.
Start filling your enchiladas by putting a
small amount of the meat and sauce onto the
tortilla and then topping with shredded cheese before rolling up and putting
in the
pan.
Tortillas: Heat oil
in a
small pan on high heat.
1 large carrot, peeled and grated 6 - 8
small corn
tortillas, heated through
in a
pan Guacamole - Find recipe below (or Avocado If you are short on time)