Recipes for a Crowd

1 Blend together melted shortening or salad oil and sifted general purpose flour until smooth. Cook at low heat 2 minutes. Add
canned tomato paste, chili powder, ground cumin; blend well.
2 Prepare chicken broth following package directions. Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer
10 minutes or until thickened, stirring constantly. Add pepper. Stir to blend.
3 Cook turkey until turkey loses its pink color, stirring to break apart. Drain or skim off excess fat.
4 Add 2 quarts gravy, onions, chili powder, salt, red pepper, and garlic powder to turkey. Blend well. CCP: Hold at 140 F. or
higher for use in Step 7. Spread 2 cups gravy in each pan.
5 Wrap tortillas in foil; place in 150 F. oven or in a warmer for 15 minutes or until warm and pliable.
6 Place 3 tablespoons meat filling in center of each tortilla. Roll tightly around filling; place seam-side down in pan, 50 per pan.
7 Pour 1-1/4 quarts gravy evenly over enchiladas in each pan.
8 Using a convection oven, bake 18-20 minutes in 325 F. oven or until thoroughly heated. CCP: Internal temperature must reach
165 F. or higher for 15 seconds. Remove from oven.
9 Sprinkle 1 quart cheese and 1-1/3 cups onions over enchiladas in each pan.
10 Heat in oven 3 minutes to melt cheese. CCP: Hold for service at 140 F. or higher.