Luby's Cafeteria Cheese Enchiladas With Chili Sauce

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




  • 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.