Recipe - Enchiladas

9 qt WATER
1 ounce
18 pound BEEF GROUND FZ
4 pound CHEESE CHEDDER
2 1/8 pound TOMATO PASTE #2 1/2
1 One half teaspoon GARLIC DEHY GRA
2 pound ONIONS DRY
2 pound ONIONS DRY
200 FLOUR TORTILLA 8" 57 #23
4 One half cup FLOUR GEN PURPOSE 10LB
1 One half cup SOUP GRAVY BASE BEEF
3 cup SHORTENING; 3LB
Three fourths teaspoon PEPPER BLACK 1 LB CN
2 teaspoon PEPPER RED GROUND
Three fourths cup CHILI POWDER
4 One half ounce CHILI POWDER
3 tablespoon SALT TABLE 5LB

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

1. PREPARE RECIPE FOR CHILI GRAVY, RECIPE NO. O163. SET ASIDE FOR USE
IN
STEPS 3, 4 AND 7.

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, AND SALT, GARLIC, BEEF. BLEND
WELL; SIMMER SLOWLY ABOUT 10 MINUTES, STIRRING OCCASIONALLY. SET ASIDE FOR
USE IN STEP 6.

4. SPREAD 2 CUPS GRAVY IN EACH PAN.

5. DIP EACH TORTILLA IN DEEP FAT UNTIL SOFT AN PLIABLE, ABOUT 3 SECONDS.
DRAIN WELL.

6. PLACE 3 LEVEL TBSP MEAT FILLING IN CENTER OF EACH TORTILLA. ROLL
TORTILLA
TIGHTLY AROUND FILLING; PLACE SEAMSIDE DOWN IN PAN. (50 PER PAN).

7. POUR 1 One fourth QT GRAVY EVENLY OVER ENCHILADAS IN EACH PAN.

8. BAKE 25 MINUTES OR UNTIL THOROUGHLY HEATED. REMOVE FROM OVEN.

9. SPRINKLE 1 QT CHEESE AND 1 One half CUPS ONIONS OVER ENCHILADAS IN EACH PAN.

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

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

3. OTHER SIZES AND TYPES OF PANS MAY BE USED.

Recipe Number: L06300

SERVING SIZE: 2 ENCHILAD

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.