Luby's Cafeteria Cheese Enchiladas With Chili Sauce

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition


  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.


Most Helpful

When I was looking for an enchilada recipe I originally skipped over this one because I'm not a fan of cafeterias and the Luby's part was a turn off. But, when I couldn't find anything that looked better I decided to try it and I'm so glad I did! I live in Tex-Mex heaven and expect a lot from my Mexican food. This recipe did not disappoint. The only change I made is I browned an extra half pound of hamburger meat and made one pan filled with beef and one with cheese. Oh, and I also used half cheddar cheese and half shredded American because I love the creaminess of the American. My whole family enjoyed them!

susanlovestexas July 06, 2013

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!).

Kathy'scooking February 17, 2013

These enchiladas are very good.<br/>I have tried to make Tex-Mex enchiladas for a long time and this has been the best recipe I have made. I added 1 1/2 cups of kidney beans if you like the chili like that. <br/>This is perfect for Frito Pie or enchiladas.<br/>Also to save some calories I heated the tortilla on the microwave for 20 seconds, rolled with the cheese, heated another 20 seconds for the cheese to melt, added the chili, put in the oven for a few minutes and then add the cheese the last three minutes....they were delicious

Gabyggibson July 10, 2013

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