These enchiladas have been the Wednesday lunch special at one of our local hospitals for many years. The kitchen staff was kind enough to share the recipe with a soup kitchen where I used to cook. Instead of rolled enchiladas we did it as a layered casserole, using corn tortillas cut into one-inch squares and scraps.
It is a very basic recipe, but the main reason I'm posting it is to give the quantities. Of course, you can scale it up or down according to your needs. I have a scaled down version using only 2 pounds of meat and 16 tortillas if anybody wants it.
It is similar to a lunch recipe used by one of the school districts in San Antonio, which is available online:
INGREDIENTS
Meat Filling:
40 lbs. Ground Beef
10 Onions, chopped
10 Green Bell Peppers, chopped
2 cups Chili Powder
1 cup Garlic Salt
3/4 cup Cumin (Comino)
160 oz. (1 1/4 gallons) Tomato Sauce
Enchilada Sauce:
2 gallons Water or Beef Stock
2 packages (1 1/2 lbs. each) Morrison’s Pepper Gravy Mix
1 1/2 cups Chili Powder
2 or 3 tbsps. Black Pepper (to taste)
Forming the Enchiladas:
320 Corn Tortillas
Hot Oil (for dipping)
Toppings:
5 to 7 lbs. Cheddar Cheese, grated
6 Onions, chopped
6 Green Bell Peppers, chopped
DIRECTIONS
Make the Meat Filling:
Brown the meat with the onions, bell peppers, and seasonings. Drain grease.
Add tomato sauce and simmer for 30 minutes.
Make the Enchilada Sauce:
Make the Pepper Gravy according to the package directions, adding the chili powder to the cold gravy mix before adding it to the boiling water or stock.
Adjust the consistency of the prepared gravy by adding water, as needed. Add additional pepper if needed.
Form the Enchiladas:
Dip each tortilla in the hot oil.
Fill each tortilla with about 2 tablespoons of meat filling and roll. Place the rolled tortilla seam side down in a shallow pan. Repeat until most of the filling or all the tortillas are used up.
Sprinkle some of the meat filling over the rolled tortillas.
Pour the enchilada sauce over the rolled tortillas.
Top with grated cheese, chopped onions, and chopped bell peppers.
Bake in 350-degree oven until cheese is melted.
It is a very basic recipe, but the main reason I'm posting it is to give the quantities. Of course, you can scale it up or down according to your needs. I have a scaled down version using only 2 pounds of meat and 16 tortillas if anybody wants it.
It is similar to a lunch recipe used by one of the school districts in San Antonio, which is available online:
INGREDIENTS
Meat Filling:
40 lbs. Ground Beef
10 Onions, chopped
10 Green Bell Peppers, chopped
2 cups Chili Powder
1 cup Garlic Salt
3/4 cup Cumin (Comino)
160 oz. (1 1/4 gallons) Tomato Sauce
Enchilada Sauce:
2 gallons Water or Beef Stock
2 packages (1 1/2 lbs. each) Morrison’s Pepper Gravy Mix
1 1/2 cups Chili Powder
2 or 3 tbsps. Black Pepper (to taste)
Forming the Enchiladas:
320 Corn Tortillas
Hot Oil (for dipping)
Toppings:
5 to 7 lbs. Cheddar Cheese, grated
6 Onions, chopped
6 Green Bell Peppers, chopped
DIRECTIONS
Make the Meat Filling:
Brown the meat with the onions, bell peppers, and seasonings. Drain grease.
Add tomato sauce and simmer for 30 minutes.
Make the Enchilada Sauce:
Make the Pepper Gravy according to the package directions, adding the chili powder to the cold gravy mix before adding it to the boiling water or stock.
Adjust the consistency of the prepared gravy by adding water, as needed. Add additional pepper if needed.
Form the Enchiladas:
Dip each tortilla in the hot oil.
Fill each tortilla with about 2 tablespoons of meat filling and roll. Place the rolled tortilla seam side down in a shallow pan. Repeat until most of the filling or all the tortillas are used up.
Sprinkle some of the meat filling over the rolled tortillas.
Pour the enchilada sauce over the rolled tortillas.
Top with grated cheese, chopped onions, and chopped bell peppers.
Bake in 350-degree oven until cheese is melted.
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