Luby's Cafeteria Cheese Enchiladas With Chili Sauce

READY IN: 1hr 45mins
Recipe by Kim D.

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.

Top Review by susanlovestexas

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!

Ingredients Nutrition

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.

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