Wednesday's Work-Enchiladas

Beef Enchiladas
Refried Beans- We usually only need 1 - 6 lb. can as not everyone likes refried beans
Spanish Rice- We found a 5lb. bag of Uncle Ben's flavored Spanish Rice we use from Gordon Food Service.
Tortilla Chips, Salsa, Sour Cream on the side as toppings.


Beef Enchiladas
10 lbs. ground beef
2 onions, finely chopped
1 gallon enchilada sauce
90 flour tortillas
3 lbs. cheese (reserve one cup to melt on refried beans)

Cook ground beef and onion until beef is no longer pink. Drain well. Stir in 1/4 of the enchilada sauce and about 2 c. of the cheese. Put about 2 T. of the ground beef mixture onto a tortilla and roll tightly. Place tightly in pan. We can fit about 25-30 in a large chafing pan. Add about 1 c. of water to remaining enchilada sauce and pour evenly over enchiladas. Sprinkle generously with remaining cheese. Bake at 350 for about 30-45 minutes or until bubbly around edges and cheese is melted. This makes about 2 and 1/2 large steam table pans. We usually serve 2 enchiladas per adult and 1 per child.