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Cook Talk

Kim Garcia
Hello. Im looking for a recipe to feed 60 people for half cheese and half beef enchiladas. Could you please help me out.


Unfortunately, most crowds don't eat half and half- they tend to eat almost 2 beef for each cheese. I allow 3 enchiladas per per, which leaves some leftovers if they are light eaters. So, around 120 beef, 60 cheese.
Here are some fairly simple recipes.

Simple Cheese Enchiladas- 60 enchiladas
20-30 cups QUESO FRESCO,crumbled (can used cheddar and monterey jack, part Swiss, or a Mexican blend)
5 cups green onion, can be part white onion, finely diced
OPTIONAL 15 bell peppers diced
1 tablespoon ground cumin
10 cups CHIHUAHUA® CHEESE, shredded
60 corn tortillas
20 cups of salsa (of your choice)- green often used
5 cups sour cream
1/2 cup vegetable oil

Preheat oven to 400°
Mix cheese with diced onions, veggies and cumin
Heat sauce in saucepan
Heat oil in large skillet. Using tongs, pass each tortilla through oil quickly, just to soften, and drain on paper towels. Dip each tortilla in sauce and fill each tortilla with the queso fresco, add a little sauce, and roll up.
Arrange all the enchiladas seam side down in a baking dish, cover with the sauce and distribute Chihuahua® cheese over them. Bake just until cheese melts, and remove from oven.

Simple meat enchiladas- 144 enchiladas

144 6" Yellow Corn Tortillas, blanched in oil
12 pounds lean ground beef
1 1/2 cup Prepared Enchilada Sauce
3 tablespoons Vegetable Oil
1 1/2 cups Chopped Onion
3 tablespoons Minced Garlic
1 1/2 cup Roasted Poblano Chiles, chopped
3 Bay Leaf
3 tablespoons Fresh Oregano, chopped
1 tablespoon Thyme
Salt and Pepper to taste

Cheese mix
1 1/2 pounds (about 10 cups) Shredded Jack Cheese
1 1/2 pounds (about 8 cups) Crumbled Queso Fresco
3 oz. (3/4 cup) Thinly Sliced Green Onion

Quick Enchilada Sauce
2 tablespoon Vegetable Oil
84 oz. (10½ cups) Canned Enchilada Sauce
24 oz. (3 cup) Canned Tomato Sauce
1/2 tablespoon Oregano

12 cups sour cream for serving

1 Saute ground beef, you can add chili or tacoseasoning. Toss with enchilada sauce. Set aside.
2 In a large pot heat oil over medium heat. Sauté onion, garlic, poblanos and bay leaf until tender, about 10 minutes. Add oregano, thyme and shredded meat, cook for 20 minutes. Season with salt and pepper.
3 To assemble, dip blanched Tortillas in sauce. Fill each tortilla with two tablespoons meat and one tablespoon cheese medley. Roll and place desired amount in baking pan. Brush with additional sauce, sprinkle with cheese. Bake at 350º F for 15 minutes or until heated throughout.
4 Serve with sour cream.

NOTE: If you want to use real shredded meat, it would be:
9 quarts Water
3 tablespoons Salt
12 lbs. Pork Butt, cut into quarters
12 lbs. Whole Chicken, cut up
Meat is simmered until tender, cooled and shredded. In a large heavy pot add water, salt, pork and chicken. Bring to a boil and cook uncovered. Cook chicken until cooked throughout, about 45 minutes. Remove from pot. When cool enough to handle remove skin and bones. Continue to cook the pork for a total of three hours. Shred meats and toss with enchilada sauce.

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