Cook Time: 45 Min.

Serving Size: 2 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: Corn; Beef; Onion; AllergenMilk; Tomato

Calories: 340 Kcal

Carbohydrates: 32 g

Protein: 16 g

Total Fat: 16 g

Calcium: 300 mg

Sodium: 270 mg

Ingredients

10 Servings

• 1 1/4 tsp Base, Beef Paste LS G-F

• 1 1/3 Cup Water, Tap

• 20 each Tortilla Corn 6 in

• 1 lb 10 Oz Beef, Ground 80- 85/20-15 Raw

• 5.5 Oz Onion, Yellow

• 2/3 Cup Tomato, Sauce Cnd

• 1/3 Cup Peppers, Chile Green Cnd

• 3/4 tsp Chili Powder, Mild

• 3/4 tsp Cumin, Ground

• 1 1/4 Cup Cheese, Cheddar Shredded

25 Servings

• 1 Tbsp Base, Beef Paste LS G-F

• 3 1/2 Cup Water, Tap

• 50 each Tortilla Corn 6 in

• 4 lb Beef, Ground 80- 85/20-15 Raw

• 14 Oz Onion, Yellow

• 1 3/4 Cup Tomato, Sauce Cnd

• 1 Cup Peppers, Chile Green Cnd

• 2 tsp Chili Powder, Mild

• 2 tsp Cumin, Ground

• 3 Cup Cheese, Cheddar Shredded

50 Servings

• 2 Tbsp Base, Beef Paste LS G-F

• 1 3/4 Qt Water, Tap

• 100 each Tortilla Corn 6 in

• 8 lb Beef, Ground 80- 85/20-15 Raw

• 1 lb 12 Oz Onion, Yellow

• 3 1/2 Cup Tomato, Sauce Cnd

• 1 3/4 Cup Peppers, Chile Green Cnd

• 1 Tbsp 1 tsp Chili Powder, Mild

• 1 Tbsp 1 tsp Cumin, Ground

• 1 1/2 Qt Cheese, Cheddar Shredded

100 Servings

• 1/4 Cup Base, Beef Paste LS G-F

• 3 1/2 Qt Water, Tap

• 200 each Tortilla Corn 6 in

• 16 lb Beef, Ground 80- 85/20-15 Raw

• 3 lb 8 Oz Onion, Yellow

• 1 3/4 Qt Tomato, Sauce Cnd

• 3 1/2 Cup Peppers, Chile Green Cnd

• 2 Tbsp 2 tsp Chili Powder, Mild

• 2 Tbsp 2 tsp Cumin, Ground

• 3 Qt Cheese, Cheddar Shredded

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine base and water in saucepan. Soak tortillas in base mixture.

3. Crumble and brown meat and onion. Drain well. Add 1oz meat in each tortilla, roll up and place in baking pan.

4. For Ground Meat (Beef, Pork, Veal, Lamb) and Meat Mixtures: Cook to internal temp of 160F/71C held for 3 minutes.

5. Mix remaining ingredients except cheese and spread over enchiladas.

6. Top with grated cheese. Cover and bake for 30 min. Uncover and bake for another 15 min.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

10. Discard unused product.

    
    
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