Luby'S Cafeteria Cheese Enchiladas With Chili Sauce

Name: Luby'S Cafeteria Cheese Enchiladas With Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili Sauce; 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; Enchilada; 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

Servings: persons

Chili Sauce
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
Enchilada
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

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 350u00b0F.
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.

1698

kcal

Calories

105

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Chili Sauce, 1 1/2 lbs lean ground beef, 1/2 cup chopped onion, 2 teaspoons garlic powder, and more.

Yes, Luby'S Cafeteria Cheese Enchiladas With Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Luby'S Cafeteria Cheese Enchiladas With Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions