Method: Pre-heat oven to 375 degrees. Saute the chicken, garlic and onion in a heavy frying pan until chicken is done. Add tomato sauce, Mexican salsa, green chillies, chilli powder, cumin, corn and kidney beans. Stir to mix and simmer on low heat for five minutes, stirring sauce frequently. In a separate bowl, combine eggs, cottage cheese and oregano.

Arrange six tortillas on bottom and on the sides of lightly greased 9" x 13" deep-sided baking pan, overlapping as needed. Then add about 1/2 of the meat, bean and tomato sauce. Spoon cheese and egg mixture on top of the meat sauce and add 1/2 of the cheddar cheese. Add a second alternating layer of tortillas, the meat sauce and cheese mixture and top with remaining cheddar cheese. Bake at 375 degrees for 30 minutes, or till cheese is bubbly. Allow to set for five to ten minutes before cutting.

Flour 2 cups

Shortening 1/4 cup

Salt 1/2 tsp

Baking powder 1/2 tsp

Warm water 3/4 cup

Method: In a bowl, blend flour, salt, baking powder and shortening until it resembles bread crumbs. Add water slowly and form a dough, knead on a floured surface until dough is smooth and elastic. Divide and make 12 smaller balls. Cover and let stand for at least 30 minutes.

Roll each ball of dough on a floured surface to make 6 to 7-inch big tortillas. Place on a pre-heated griddle or and cook till medium golden on both sides. Stack between towels or plastic. Small amounts of butter may be used for frying,if desired. Tortillas can also be grilled over a barbecue.

Ingredients

Tortillas 12 corn

Sour cream 2 tbsp

Chicken 250 gm

Green chilli 4

Green onions 4 to 6

Chicken soup 2 cups

Cheddar cheese 1/2 cup

Vegetable oil

Method: To cook enchiladas, soft fry the tortillas and drain. Roll cheese and boiled chicken pieces in each tortilla and fasten with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the enchilada sauce in the bottom of a 9 x 13'' baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake enchiladas at 350 degrees for 20 to 30 minutes or till the cheese is bubbly.

For taco shells:

Maize flour 1 cup

Plain flour 1 cup

Salt to taste

Oil to deep fry

For bean filling:

Kidney beans 2 cups

soaked overnight

Butter 1 tbsp

Tomato ketchup 3 tbsp

Chilli powder 2 tsp

Salt to taste

Cumin 1 tsp

Clove-cinnamon

powder 1/2 tsp

For topping:

Onions 2

Tomato 1

Cucumber 1

Capsicum 1

Cabbage 2tbsp

Spring onion 1 sprig

Potato 1 boiled

Salad leaves 4-5

Salsa dip 1/2 cup

Tomato ketchup 1/2 cup

Grated cheese 1 cup

For shells: Mix flours and salt. Add some water knead to a pliable dough. Divide and roll into 4-5" very thin chappatis. Prick both sides with fork. Arrange on a large cloth to air out. Deep fry one at a time till lightly golden. Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all.

For bean filling: Pressure cook kidney beans till well cooked. Drain and mash coarsely while hot. Keep aside 1 cup of the water. Return mashed beans to cooker directly. Add drained water, all other ingredients and cook till well blended. Add some more water if required. Take care not to make it watery. Keep aside and use hot or warm. Chop and mix all vegetables for topping, add salt and pepper and toss lightly.

To serve: Put one tablespoon of bean filling inside each of the tacos. Spread a tablespoon of topping. Dot topping with a teaspoon each of tomato ketchup and salsa dip. Top with plenty of grated cheese. Serve immediately.

Maize flour 1/2 cup

Plain flour 1/2 cup

Salt to taste

Oil to deep fry

For sauce:

Cheese(grated) 1 cup

Fresh cream 1/2 cup

Butter 1 tbsp

Mustard powder 1 tsp

Vinegar 1/2 tsp

Red chilli 1/2 tsp

Salt to taste

For nachos: Mix flours, salt and knead into soft pliable dough with water. Divide into two parts. Roll into large rectangles. Cut first into 2" strips and then into 2" squares. Then halve into triangles. Deep fry till golden. Drain and keep aside to cool.

For sauce: Mix all ingredients together till a smooth paste is formed. Add some milk if it is too thick. Spread nachos in a shallow casserole, pour sauce on top. Bake in a hot oven at 250 C for 10 minutes or till the sauce is lightly browned. Serve hot with warm garlic bread.