Servings: 100 Portions (4 Pans)
Portions: 2 Enchiladas Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degree F. Deep Fat;350 degrees F. Oven
2-1/4 gallon Chili Gravy recipe, cooked, prepared
18 lb. beef, ground, thawed
2 tablespoon (6 cloves) garlic, dry, minced
1-1/2 quart (2 lb) onions, dry, chopped
3/4 cup (4 oz) chili powder
2 tablespoon pepper, red
3 tablespoon (2 oz) salt
200 each tortillas, frozen, corn
1 gallon (4 lb) cheese, cheddar or American, processed, shredded
1-1/2 cups (8 oz) peppers, sweet, fresh, chopped
2-No.300 can (13 oz) olives, ripe, canned, drained, sliced
1-jumbo can (1 lb) mushrooms, drained, canned
Prepare recipe for Chili Gravy; set aside.
Cook beef with garlic and 1-1/2 quart onions in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add 2 quart gravy, chili powder, red pepper, and salt to meat. Blend well; simmer slowly about 10 minutes, stirring occasionally. Set aside.
Spread 2 cups gravy in each pan. Dip each tortilla in deep fat until soft and pliable, about 3 seconds. Drain well. Place 3 level tablespoon meat filling in center of each tortilla.
Roll tortilla tightly around filling; place seam-side down in pan (50 per pan). Sprinkle each pan with 1 quart chhese, 1/3 cup fresh, sweet peppers, 3/4 cup ripe olives, and 3/4 cup mushrooms. Bake 25 minutes, or until cheese is melted and enchiladas are thoroughly heated.
NOTE:
2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.