SPICY MUSHROOM ENCHILADAS
2002-07-15- Cuisine: Mexican
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Ingredients
- 6 corn tortillas
- mexican tomato sauce
- oil for deep frying
- 200 grams fresh mushrooms, chopped
- 2 onions, chopped
- 2 tomatoes, chopped
- 2 green chillies, chopped
- 1 tablespoon chopped coriander
- 1/2 teaspoon oregano
- 2 tablespoons cornflour
- 1 tablespoon oil
- salt to taste
- 3 tablespoons grated cooking cheese
Method
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