Frank's Recipes! Enchiladas II for 100

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Enchiladas II for 100

Servings: 100 Portions (4 Pans)
Portions: 2 Enchiladas Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 325 degrees F. Griddle; 350 degrees F. Oven

SAUCE: (approx. 3 gallon )
1 quart (2 lb) shortening
2 tablespoon (6 cloves) garlic, dry, minced
1 3/4 quart (1 lb 8 oz) flour, wheat, pastry, sifted
4 1/2 tablespoon (3 oz) salt
1 1/2 cups (8 oz) chili powder
2 tablespoon pepper, cayenne
2 3/4 gallon water, hot
3 1/2 cups (1 lb 14 oz or 1-No. 2 1/2 can) tomato paste

FILLING: (approx. 10 quart )
18 lb. beef, boneless, ground
2 tablespoon (6 cloves) garlic, dry, minced
1/2 cup (2 oz) flour, wheat, pastry, sifted
1 1/2 cups (8 oz) chili powder
2 tablespoon pepper, cayenne
3 tablespoon (2 oz) salt
5 quart enchilada sauce

PANNING INSTRUCTIONS:
200 each tortillas
10 quart enchilada filling
3 quart (4 lb) onions, dry, chopped
1 1/2 gallon (6 lb) cheese, shredded
7 quart enchilada sauce

SAUCE:
Saute garlic in shortening. Combine flour, salt, chili powder, and cayenne pepper and
add to sauteed garlic and shortening. Stir and cook to form a roux. Combine water and
tomato paste and heat to boiling. Add roux to liquid. Simmer 15 minutes until thickened,
stirring as necessary. Set aside.

FILLING:
Cook beef in its own fat in steam-jacketed kettle or stock pot until it loses its pink
color, stirring to break meat into small pieces. Drain or skim off fat. Add garlic and
bring mixture to simmer. Combine flour, chili powder, cayenne pepper, and salt. Add to
meat and mix well. Add 5 quart sauce to mixture. Stir well and simmer slowly for 30
minutes, stirring occasionally.

PANNING INSTRUCTIONS:
Prepare tortillas in batches of 12. Heat tortillas on lightly greased griddle 30 seconds
on each side Stack tortillas to keep warm. Fill immediately and roll. Place 2 tablespoon meat
filling, 1 1/2 tablespoon chopped onions, and 1 tablespoon shredded cheese in center of each
tortilla. Roll tortilla tightly around filling. Reserve remaining onions and cheese; set
aside. Spread each of 4 sheet pans with 2 cups sauce. Line up 50 tortillas on each pan.
Place them side by side with edges touching, seam side down. Pour 1 1/4 quart sauce evenly
over enchiladas in each pan. Bake 15 minutes or until thoroughly heated. Sprinkle
remaining onions and cheese over each pan just before serving.

NOTE:
Frozen tortillas may be thawed at room temperature.

Heating tortillas on lightly greased griddle makes them pliable so they can be
rolled. They cannot be rolled if over cooked or dried out.

If a milder sauce and filling is desired, use 3/4 cup chili powder in Sauce step and
3/4 cup chili powder in Filling step. Taste sauce and filling for desired seasoning.