Place all 20 enchiladas in a large casserole dish. 2 oz. Sour Cream Sauce – Ladle 2 oz. of sauce over each enchilada to completely cover. ½ oz. Shredded Jack Cheese – Sprinkle evenly over ...
For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and simmer until the plums are soft. Strain, reserving 75ml/3fl oz of the ...
To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy. To make the crispy chicken and ...
Heat sesame oil. Stir-fry spring onions, garlic and chilli for 1 minute. 2. Add capsicum and cook for 1/2 a minute. Stir in vinegar, sugar, sauces and stock. 3. Season and thicken with a little corn ...
Season with salt. Serve immediately in a deep bowl with a little bowl of sweet chilli sauce and sour cream. Preheat the oven to 230°C. Scrub the potatoes well, cut into quarters lengthways.