Are you looking for a party-sized dish of enchiladas? If you are, then thank Luby’s Cafeteria. This Luby’s Cheese Enchiladas recipe is taken from the Luby’s Cafeteria’s 1996 spiral-bound 50th Anniversary Recipe Collection book. (Long out of print.) This recipe is marked in the cookbook as a favorite recipe.
If you’ve never made enchiladas before, this is surprisingly easy. A food processor for chopping up all of the onions and the cheese significantly reduces the recipe preparation time. Serve with rice and beans.
Ingredients
Chili Sauce
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1 ½ pounds lean ground beef
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½ cup chopped onion
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2 teaspoons garlic powder
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1 ½ teaspoons salt
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1 teaspoon pepper
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8 cups beef broth or bouillon
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2 cans (14 ½ ounces each) whole peeled tomatoes
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3 tablespoons chili powder
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1 tablespoon plus 1 ½ teaspoons paprika
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1 tablespoon ground cumin
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⅓ cup cornstarch
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⅓ cup water
Enchiladas
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16 corn tortillas (6-inch)
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vegetable oil
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6 cups shredded cheddar cheese
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1 cup chopped onion
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1 cup shredded American cheese
Instructions
Preheat oven to 350°F. Spray a 7×11-inch baking dish with cooking spray.
The sauce: In large saucepan or Dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain. Add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered one hour.
In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking five minutes.
The Filling: Heat about one-half inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about two 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 two 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil.
Bake ten minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking two minutes or until cheese melts.
I also put a spoon worth of sauce in with the cheese before rolling them up.
I just made this for my Mom. We are native Texans and really miss Luby’s cafeteria. This made a very large hit with our family.
The only thing different I would do is, put some sauce on the bottom of the baking dish before adding the enchiladas. Maybe raw onions at the end.