Luby's Cafeteria Cheese Enchiladas With Chili Sauce

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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
• 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

Recipe

• 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 350°f.
• 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.