Cook1 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.
- 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
- 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.