Mexican Corn Soup, Enchiladas And Tostada Platter by Sara Riaz

Ingredients for Mexican Corn Soup:

• Chicken stock 8 cup
• Crushed garlic 1/2 tsp
• Flour 4 tbsp
• Salt to taste
• White pepper 1 tsp
• Sweet corn 1 tin
• Onion 1
• Sugar 1 tbsp
• Butter 3 tbsp
• Chicken boneless 250 gm
• Parsley 1 tbsp
  

Ingredients for Enchiladas:

• Mince 250 gm
• Green chillies 4
• Onion 1
• Capsicum 1
• Tomato paste 2 tbsp
• Crushed garlic 1/2 tsp
• Ketchup 1/2 cup
• Salt to taste
• Chilli sauce 1 tbsp

For Tortillas:

• Flour 2 cup
• Salt 1 tsp
• Baking powder 1 tsp
• Butter 1 tbsp

For Sauce:

• Onion 1
• Capsicum half
• Oil 4 tbsp
• Crushed garlic 1/2 tsp
• Salt to taste
• Tomato paste 3/4 cup
• Ketchup 1/2 cup
• Crushed red chilli 1 tsp
• Roasted & crushed cumin 1/2 tsp
• Chill sauce 2 tbsp
• Mixed herbs 1/2 tsp
• Roasted & crushed coriander 1 tsp
• Cheddar cheese 1/2 cup
  

Ingredients for Tostada Platter:

• Mince 250 gm
• Onion 2 tbsp
• Salt 1 tsp
• Crushed red chilli 1 tsp
• Roasted & crushed cumin 1/2 tsp
• Tomato paste 2 tbsp
• Garlic 1/2 tbsp

For Tortillas:

• Flour 2 cup
• Salt 1 tsp
• Baking powder 1 tsp
• Butter 1 tbsp
• Tomato 2
• Red kidney beans 1 tin
• Salad as required
• Cheese 1/2 cup