Luby's Cafeteria Cheese Enchiladas With Chili Sauce

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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.

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Steps

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To make sauce , brown ground beef in a large saucepan or dutch oven along with the onions , garlic powder , salt and pepper.

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Drain meat on paper towels.

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Return meat to saucepan and add broth , tomatoes , chili powder , paprika and cumin.

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Mix well , breaking up tomatoes with a spoon.

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Bring to a boil.

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Reduce heat and simmer uncovered for one hour.

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In a small bowl , mix cornstarch and water until cornstarch is completely dissolved.

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Gradually add the cornstarch mixture to the chili sauce , stirring constantly.

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Continue cooking sauce for about 5 more minutes.

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For enchiladas , heat oven to 350f.

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Heat about 1 / 2-inch vegetable oil in a small skillet , until hot but not smoking.

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Quickly fry each tortilla in hot oil to soften , about 2-4 seconds on each side.

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Drain on paper towels.

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In a large bowl , combine cheddar cheese and onions.

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Mix well.

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Spoon 1 / 3 cup cheese mixture down the center of each warm tortilla.

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Roll up and place seam side down into two 11x7-inch baking dishe.

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Ingredients

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lean ground beef, onion, garlic powder, salt, pepper, beef broth, whole canned tomatoes, chili powder, paprika, ground cumin, cornstarch, water, corn tortillas, vegetable oil, cheddar cheese, american cheese