Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
2 cups corn masa flour, for the dough
1 tablespoon achiote, for the dough
salt, for the dough
2 1/2 cups chicken bullion, for the dough
1/2 cups water, for the dough
2 tablespoons butter, for the chicken
1 tablespoon garlic, finely chopped, for the chicken
1 1/2 cups tomato, in small cubes, for the chicken
1 1/2 cups green bell pepper, in small cubes, for the chicken
1 cup red onion, finely chopped, for the chicken
2 cups chicken, cooked and shredded
2 tablespoons curry powder, for the chicken
2 tablespoons Worcestershire sauce, for the chicken
1 tablespoon chicken seasoning, for the chicken
vegetable oil, to fry the enchiladas
2 cups refried beans
2 cups Romaine lettuce, in thin strips
2 tomatoes, in slices
1 cucumber, peeled and sliced
2 cups egg, cooked and sliced
1 cup queso fresco, grated
red salsa
11.64 onzas corn masa flour, for the dough
0.43 onzas achiote, for the dough
0 salt, for the dough
21.11 onzas líquidas chicken bullion, for the dough
4.22 onzas líquidas water, for the dough
1.02 onzas butter, for the chicken
0.79 onzas garlic, finely chopped, for the chicken
14.82 onzas tomato, in small cubes, for the chicken
8.33 onzas green bell pepper, in small cubes, for the chicken
4.23 onzas red onion, finely chopped, for the chicken
10.41 onzas chicken, cooked and shredded
0.46 onzas curry powder, for the chicken
1.01 onzas líquidas Worcestershire sauce, for the chicken
0.16 onzas chicken seasoning, for the chicken
0 vegetable oil, to fry the enchiladas
1.11 libras refried beans
3.53 onzas Romaine lettuce, in thin strips
2 tomatoes, in slices
1 cucumber, peeled and sliced
1.17 libras egg, cooked and sliced
4.59 onzas queso fresco, grated
0 red salsa
2 cups corn masa flour, for the dough
1 tablespoon achiote, for the dough
0 salt, for the dough
2.5 cups chicken bullion, for the dough
0.5 cups water, for the dough
2 tablespoons butter, for the chicken
1 tablespoon garlic, finely chopped, for the chicken
1.5 cups tomato, in small cubes, for the chicken
1.5 cups green bell pepper, in small cubes, for the chicken
1 cup red onion, finely chopped, for the chicken
2 cups chicken, cooked and shredded
2 tablespoons curry powder, for the chicken
2 tablespoons Worcestershire sauce, for the chicken
1 tablespoon chicken seasoning, for the chicken
0 vegetable oil, to fry the enchiladas
2 cups refried beans
2 cups Romaine lettuce, in thin strips
2 tomatoes, in slices
1 cucumber, peeled and sliced
2 cups egg, cooked and sliced
1 cup queso fresco, grated
0 red salsa
330 gramos corn masa flour, for the dough
12.15 gramos achiote, for the dough
0 salt, for the dough
62.5 centilitros chicken bullion, for the dough
12.5 centilitros water, for the dough
28.8 gramos butter, for the chicken
22.5 gramos garlic, finely chopped, for the chicken
420 gramos tomato, in small cubes, for the chicken
236.25 gramos green bell pepper, in small cubes, for the chicken
120 gramos red onion, finely chopped, for the chicken
295 gramos chicken, cooked and shredded
12.9 gramos curry powder, for the chicken
3 centilitros Worcestershire sauce, for the chicken
4.5 gramos chicken seasoning, for the chicken
0 vegetable oil, to fry the enchiladas
505 gramos refried beans
100 gramos Romaine lettuce, in thin strips
2 tomatoes, in slices
1 cucumber, peeled and sliced
530 gramos egg, cooked and sliced
130 gramos queso fresco, grated
0 red salsa
