Best Lubys Cafeteria Cheese Enchiladas With Chili Sauce Recipes

Luby's Cheese Enchiladas With Chili Sauce Recipe - (4/5) image

Provided by Tangie2010

Number Of Ingredients 19

CHILI SAUCE:
1 1/2 pounds lean ground beef
1/2 cup onion, chopped
2 teaspoon garlic powder
1 1/2 teaspoon salt
1 teaspoon pepper
8 cups beef broth or bouillon
2 cans (14 1/2 ounces each) whole peeled tomatoes
3 tablespoons chilli powder
1 tablespoon plus 1 1/2 teaspoon paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water
ENCHILADAS:
16 Corn Tortillas (6-inch)
Vegetable oil
6 cups (24 ounce) cheddar cheese, shredded
1 cup onion, chopped
1 cup (4 ounce) American cheese, shredded

Steps:

SAUCE: In large saucepan, brown ground beef with onions, garlic powder, salt, and pepper. Drain. All broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered 1 hour. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes. ENCHILADAS: Heat oven to 350F. Heat about ½-inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. In large bowl, combine Cheddar cheese and onion. Mix well. Spoon 1/3-cup cheese mixture down center of each tortilla. Roll up and place seam side down in (2) 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil. Bake 10 minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.

Luby's Cafeteria Cheese Enchiladas With Chili Sauce image

Provided by Kim D.

Categories Cheese

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs lean ground beef
1/2 cup chopped onion
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups beef broth
2 (14 1/2 ounce) cans whole canned tomatoes
3 tablespoons chili powder
1 tablespoon paprika, plus
1 1/2 teaspoons paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water
15 -20 corn tortillas
vegetable oil, enough to cover bottom of skillet
6 cups shredded cheddar cheese
1 cup chipped onion
1 cup shredded American cheese

Steps:

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°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.