Luby's Cafeteria Cheese Enchiladas With Chili Sauce Recipe

ingredients

Chili-cheese Sauce
1 1/2 pound lean ground beef
1/2 cup chopped onions
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 cups beef broth
2 cans (14.5 ounce size) whole tomatoes
3 tablespoons chili powder
1 tablespoon paprika, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon paprika
1 tablespoon cumin
1/3 cup cornstarch
1/3 cup water

for Enchiladas
9 corn tortillas, 6-inch
vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chopped onions
1 cup shredded American cheese

directions

To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper. Drain meat on paper towels.

Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with a spoon. Bring to a boil.

Reduce heat and simmer uncovered for one hour.

In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add the cornstarch mixture to the chili sauce, stirring constantly. Continue cooking sauce for about 5 more minutes.

For enchiladas, heat oven to 350 degrees F.

Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.

In a large bowl, combine Cheddar cheese and onions. Mix well.

Spoon 1/3 cup cheese mixture down the center of each warm tortilla. Roll up and place seam side down into two 11x7-inch baking dishes.

Top enchiladas with chili sauce.

Cover each dish with foil. Bake for 10 minutes or until hot. Remove foil. Sprinkle with American cheese and continue baking 2 minutes or until cheese melts.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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