Luby’s Cheese Enchiladas With Chili Sauce

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Cheese Enchiladas With Chili Sauce just like they serve at Luby’s!

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  • 8

Ingredients

  • CHILI SAUCE:
  • 1 1/2 pounds lean ground beef
  • 1/2 cup onion, chopped
  • 2 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 8 cups beef broth or bouillon
  • 2 cans (14 1/2 ounces each) whole peeled tomatoes
  • 3 tablespoons chilli powder
  • 1 tablespoon plus 1 1/2 teaspoon paprika
  • 1 tablespoon ground cumin
  • 1/3 cup cornstarch
  • 1/3 cup water
  • ENCHILADAS:
  • 16 Corn Tortillas (6-inch)
  • Vegetable oil
  • 6 cups (24 ounce) cheddar cheese, shredded
  • 1 cup onion, chopped
  • 1 cup (4 ounce) American cheese, shredded

Preparation

Step 1

SAUCE:

In large saucepan, brown ground beef with onions, garlic powder, salt, and pepper. Drain. All broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered 1 hour.

In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.

ENCHILADAS:

Heat oven to 350F.

Heat about ½-inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.

In large bowl, combine Cheddar cheese and onion. Mix well. Spoon 1/3-cup cheese mixture down center of each tortilla. Roll up and place seam side down in (2) 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil.

Bake 10 minutes or until hot.

Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.

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