Scrunchiladas
Life's too short to spend ages trying to roll the perfect taco, or enchilada, so why not scrunch instead? Focus on the fillings without the faff by loading up soft tortilla wraps, and finish by topping with melty cheese! You don't need to be too neat as that's part of the fun!
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6 comments
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ClaireyThursday 23rd February 2023
When it says scrunch the tortilla wraps in your hand until a scrunched pasty shape, what does this actually mean? Are the tortillas open to be filled or in half and layers like lasagne? Really sorry, just trying to picture how to make this as all the photos appear different!
SharonThursday 23rd February 2023
Hi Clairey, You need to roughly scrunch the tortilla wraps until they look like a pasty but don’t worry about being neat. The idea with this recipe is that it’s a fun, rustic, quick and easy dish to make rather than spending ages trying to fill and roll tortillas like you would with tacos and enchiladas. The scrunched wraps are placed in a layer between the bottom and top layers of sauce. Then top with the cheeses and cook for 10 minutes until the cheese has melted. Hope this helps!
MelTuesday 28th June 2022
Which bbq sauce are people using?
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HollyTuesday 5th July 2022
Hey Mel, any BBQ sauce will be great in the Scrunchiladas there are lots of brands available in supermarkets. Hope that helps!
NatashaSunday 8th May 2022
It says in the book that this is freezable, how would I go about reheating these?
HollyMonday 9th May 2022
Hey Natasha, we have some instructions on page 12 for freezing and re-heating food. Frozen food should be defrosted thoroughly and then reheated in the microwave for a few minutes until piping hot. Hope that helps!
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