INGREDIENTS

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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