Luby's Cafeteria Cheese Enchiladas With Chili Sauce

Kim D.'s Note:

This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.

• Total Time: 1 hrs 45 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

Chili Sauce

• 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

Enchilada

• 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

Directions:

1. To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
2. Drain meat on paper towels.
3. Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
4. Mix well, breaking up tomatoes with a spoon.
5. Bring to a boil.
6. Reduce heat and simmer uncovered for one hour.
7. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
8. Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
9. Continue cooking sauce for about 5 more minutes.
10. For enchiladas, heat oven to 350°F.
11. Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
12. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
13. In a large bowl, combine Cheddar cheese and onions.
14. Mix well.
15. Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
16. Roll up and place seam side down into two 11X7-inch baking dishes.
17. Top enchiladas with chili sauce.
18. Cover each dish with foil.
19. Bake for 10 minutes or until hot.
20. Remove foil.
21. Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.

Reviews

[bmcnichol]

These were good but a bit time consuming to make. I followed the recipe as written other then I didn't have an hour to simmer so I only added three cups of beef broth instead of the eight. We all enjoyed these.

[Kathy'scooking]

This is the BEST!!!! Followed some ideas of using 5 dried pasilla chilies for 1 Tbs of the powder. Pasilla chilies are very mild. Remove seeds and ribs. Tear into pieces and soak in 2 cups really hot water for 1/2 hr. Added to blender with 2 Tbs of powdered Chili, 2 cloves of garlic, the tomatoes, paprika and cumin. Added 6 cups of Beef broth to the meat and then poured in the sauce. Simmer for 1 hr. I did not fry the tortillas to soften but dipped them in the sauce to soften. Put sauce in the bottom of the pan before adding the Tortillas. Also had additional 1/2 lb of hamburger cooked separately that I added to the tortillas with the cheese, onions and a little sauce to make them Beef and Cheese Enchiladas.
This is sauce is incredible. This recipe is Gluten free with corn tortillas. (Check the package!).

[icandoit185]

These were top notch! They are definitely going in my recipe box!