Name: Enchiladas (Frz Enchilada
Ingredients: 200 ENCHILADAS BEEF

The authority by which God governs all things is His autonomous authority. To say that God’s authority is autonomous is to say that God is a law unto Himself. He is not bound by some abstract system of law that exists outside of Himself or independent from Him (ex lex). Nor is God under some external law (sub lego); rather, He is a law unto Himself. This does not mean that He acts or behaves in an arbitrary manner. Rather, God’s activity is directed by God’s own character. And His character is completely righteous. All that He does flows out of His own internal righteousness. His external authority comes from His internal righteousness. In this sense God’s authority is intrinsic. It is found within Himself. It is not borrowed, delegated, or assigned from any other source.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats			100	Servings

INGREDIENTS

200

ENCHILADAS BEEF

INSTRUCTIONS

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

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