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Enchiladas

Softened corn tortillas of Aztec/Mexican origin, generally served rolled and stuffed with cheese, chicken, meat or beans - they may be topped with cheese or a hot sauce.

They were originally hot and spicy, in themselves; but "Tex-Mex" versions are richer and blander, probably because that"s how Texas" large German population liked them.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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