INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                 TEMPERATUE:  350 F.  DEEP
FAT 350 F. OVEN  PREPARE RECIPE FOR CHILI GRAVY, RECIPE NO. O-16-3.
SET ASIDE FOR USE  IN STEPS 4 AND 5. COOK BEEF WITH ONIONS IN ITS OWN
FAT UNTIL BEEF  LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR
SKIM OFF  EXCESS FAT. 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. 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 TBSP MEAT FILLING
IN CENTER OF  EACH TORTILLA.  ROLL TORTILLA TIGHTLY AROUND FILLING;
PLACE SEAM-SIDE  DOWN IN PAN (50 PER PAN). 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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