Enchiladas (Frz Enchilada

Enchiladas (Frz Enchilada Ingredients

200 ENCHILADAS BEEF

Instructions for Enchiladas (Frz Enchilada

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 (1 1/2 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, 1/3 CUP FRESH, SWEET PEPPERS, 3/4 CUP OLIVES, AND 3/4 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 1/3 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 1/2-11 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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Beef

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