Ingredients
-
-
1 1/2
-
1/2
-
2
-
1/2
-
1/2
-
8
-
2
-
3
-
1
-
-
-
-
-
Directions
Luby’s Cafeteria Cheese Enchiladas With Chili Sauce,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.,I have made this recipe many times and it always comes out perfect. I only add a little more seasoning. This makes A LOT, so I half the recipe and I can still get 24 enchiladas. Now everyone asks me to make it.,This recipe is great! The chili sauce is what makes it fantastic. I make a full recipe of chili sauce and freeze half for later for chili dogs (recommendation from another reviewer) but make only 1/2 the enchiladas. use soft tortillas so I dont need to fry them. I also saut the onions and let them cool before adding to the shredded cheese. This is my favorite Mexican recipe!
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Steps
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1
Done
|
To Make Sauce, Brown Ground Beef in a Large Saucepan or Dutch Oven Along With the Onions, Garlic Powder, Salt and Pepper. |
|
2
Done
|
Drain Meat on Paper Towels. |
|
3
Done
|
Return Meat to Saucepan and Add Broth, Tomatoes, Chili Powder, Paprika and Cumin. |
|
4
Done
|
Mix Well, Breaking Up Tomatoes With a Spoon. |
|
5
Done
|
Bring to a Boil. |
|
6
Done
|
Reduce Heat and Simmer Uncovered For One Hour. |
|
7
Done
|
in a Small Bowl, Mix Cornstarch and Water Until Cornstarch Is Completely Dissolved. |
|
8
Done
|
Gradually Add the Cornstarch Mixture to the Chili Sauce, Stirring Constantly. |
|
9
Done
|
Continue Cooking Sauce For About 5 More Minutes. |
|
10
Done
|
For Enchiladas, Heat Oven to 350f. |
