LUBY'S CHEESE ENCHILADAS WITH CHILI SAUCE

Luby's Cheese Enchiladas with Chili Sauce image

Number Of Ingredients 17

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1 1/2 pound lean ground beef
1/2 cup onion, chpd
2 teaspoons garlic powder
1 1/2 teaspoon salt
1 teaspoon pepper
8 cup beef broth or bouillon
29 ounce whole peeled tomatoes
3 tablespoon chili powder
4 1/2 teaspoon paprika
1 tablespoon cumin
1/3 cup cornstarch
1/3 cup water
16 corn tortillas (6 inch)
2 tablespoon vegetable oil
6 cup cheddar cheese,grated
1 cup onion, chopped
1 cup american cheese, shredded

Steps:

Preheat oven to 350 and spray a 7 x 11 inch baking dish with oil
Sauce: Brown beef in dutch oven, with onions, garlic pwd., salt and pepper. Drain. Add broth, tomatoes, chili powder, paprika and cumin. Mix well breaking up tomatoes with a large spoon. Bring to a boil and reduce heat. Simmer uncovered for 1 hour.
In a small mixing bowl combine corn starch and water. Gradually add to chili sauce, stirring constantly. Cook for 5 min.
Filling: Heat oil in skillet until hot but not smoking. Quickly fry each tortilla in oil to soften (about 2 seconds each side). Drain on paper towel.
In a large bowl combine cheddar cheese and onion. Mix well. Spoon 1/3 cup of cheese mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Top with chili sauce and cover with foil.