Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Luby's Cafeteria Cheese Enchiladas With Chili Sauce Recipe
    Lost? Site Map

    Luby's Cafeteria Cheese Enchiladas With Chili Sauce

    Luby's Cafeteria Cheese Enchiladas With Chili Sauce. Photo by lisajostep

    1/1 Photo of Luby's Cafeteria Cheese Enchiladas With Chili Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Chili Sauce



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

    Ratings & Reviews:

    • on July 06, 2013


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 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!).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010


      I was so craving these! It was a hit from the family! And, we are enchilada picky! I will be putting these in a regular rotation.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)


    Nutritional Facts for Luby's Cafeteria Cheese Enchiladas With Chili Sauce

    Serving Size: 1 (609 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 673.8
    Calories from Fat 354
    Total Fat 39.3 g
    Saturated Fat 21.9 g
    Cholesterol 144.2 mg
    Sodium 1842.7 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 6.1 g
    Sugars 4.9 g
    Protein 45.4 g

    The following items or measurements are not included:

    American cheese

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes