Pan: 18 By 26-Inch Sheet Pan Temperature: 350 F. Deep Fat 350 F. Oven

1. Prepare Recipe For Chili Gravy, Recipe No. O-16-3. Set Aside For Use In

Steps 3, 4 And 7.

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, And Salt, Garlic, Beef. Blend Well; Simmer Slowly About 10 Minutes, Stirring Occasionally. Set Aside For Use In Step 6.

4. Spread 2 Cups Gravy In Each Pan.

5. Dip Each Tortilla In Deep Fat Until Soft An 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. Pour 1 1/4 Qt Gravy Evenly Over Enchiladas In Each Pan.

8. Bake 25 Minutes Or Until Thoroughly Heated. Remove From Oven.

9. Sprinkle 1 Qt Cheese And 1 1/2 Cups Onions Over Enchiladas In Each Pan.

Onions.

2. In Step 9, 2 Lb 4 Oz Dry Onions A.P. Will Yield 2 Lb Chopped Onions.

3. Other Sizes And Types Of Pans May Be Used.