Enchiladas (frz enchilada

Yield: 100 Servings

Measure Ingredient
200 ENCHILADAS BEEF

PAN: 18 BY 26-INCH SHEET PAN TEMPERATUE: 350 F. DEEP FAT 350 F. OVEN

1. PREPARE RECIPE FOR CHILI GRAVY, RECIPE NO. O-16-3. SET ASIDE FOR USE IN

STEPS 4 AND 5.

2. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD 2 QT GRAVY, CHILI POWDER, RED PEPPER, SALT AND GARLIC TO BEEF.

BLEND

WELL; SIMMER SLOWLY ABOUT 10 MINTES, STIRRING OCCASIONALLY. SET ASIDE FOR USE

IN STEP 7.

4. SPREAD 2 CUPS GRAVY IN EACH PAN.

5. DIP EACH TORTILLA IN DEEP FAT UNTIL SOFT AND PLIABLE, ABOUT 3 SECONDS.

DRAIN WELL.

6. PLACE 3 LEVEL TBSP MEAT FILLING IN CENTER OF EACH TORTILLA. ROLL TORTILLA

TIGHTLY AROUND FILLING; PLACE SEAM-SIDE DOWN IN PAN (50 PER PAN).

7. SPRINKLE 1 QT CHEESE, 8 OZ (1½ CUPS) CHOPPED, FRESH, SWT PEPPERS, 13 OZ

(2-NO. 300 CN) CANNED, DRAINED, SLICE RIPE OLIVES, AND 1 LB ( 1-JUMBO CN) CANNED, DRAINED, MUSHROOMS. SPRINKLE EACH PAN WITH 1 QT CHEESE, ⅓ CUP FRESH,

SWEET PEPPERS, ¾ CUP OLIVES, AND ¾ CUP MUSHROOMS. BAKE 25 MINUTES, OR UNTIL CHEESE IS MELTED AND ENCHILADAS ARE THOROUGHLY HEATED.

NOTE: 1. IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, 4 OZ (1 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

NOTE: 3. IN STEP 3, 2 TBSP (6 CLOVES) DRY GARLIC MAY BE USED. MINCE AND COOK WITH ONIONS. DELETE DEHYDRATED GARLIC IN STEP 3.

NOTE: 4. IN STEP 5, 11 ½-11 OZ CN CANNED TORTILLAS MAY BE USED.

NOTE: 5. IN STEP 9, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L06301

SERVING SIZE: 2 ENCHILAD

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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