Lubys Cafeteria Cheese Enchiladas With Chili Sauce Recipes

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LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE



Luby's Cafeteria Cheese Enchiladas With Chili Sauce image

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.

Provided by Kim D.

Categories     Cheese

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 18

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

Steps:

  • To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
  • Drain meat on paper towels.
  • Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
  • Mix well, breaking up tomatoes with a spoon.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for one hour.
  • In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
  • Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
  • Continue cooking sauce for about 5 more minutes.
  • For enchiladas, heat oven to 350°F.
  • Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
  • Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
  • In a large bowl, combine Cheddar cheese and onions.
  • Mix well.
  • Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
  • Roll up and place seam side down into two 11X7-inch baking dishes.
  • Top enchiladas with chili sauce.
  • Cover each dish with foil.
  • Bake for 10 minutes or until hot.
  • Remove foil.
  • Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.

CHEESY CHILI ENCHILADAS



Cheesy Chili Enchiladas image

If you love chili and cheese, this recipe is for you.

Provided by NASCAR24FAN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 6

¼ cup vegetable oil
1 (10 ounce) package corn tortillas
1 (16 ounce) package Cheddar cheese, grated
2 (19 ounce) cans chili without beans (such as Wolf Brand ®)
1 small onion, chopped
1 (8 ounce) package processed cheese, cubed, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
  • Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
  • Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
  • Bake in the preheated oven until hot and bubbly, about 20 minutes.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 24.1 g, Cholesterol 88.7 mg, Fat 36.5 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 17.6 g, Sodium 1177.6 mg, Sugar 4.1 g

EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)



Easy Chili Cheese Enchiladas Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 8

TOPPINGS:
6 (6-inch) soft flour tortillas
1 (15-ounce) can Wolf brand chili with no beans
Salt and black pepper, to taste
1/8 teaspoon ground cumin
1 (8-ounce) block medium cheddar cheese, shredded
1/4 cup finely diced onion
Sour cream, hot taco sauce, chopped green onions

Steps:

  • Preheat oven to 350° F. Lightly spray an 8 x 8" baking dish with cooking spray. In a medium mixing bowl, stir together the chili, a little salt and black pepper, and the cumin. Spread a thin layer of the chili mixture in the bottom of the baking dish, just enough to cover. Reserve about 1/2 cup of the shredded cheese for the top. Fill the tortillas with remaining cheese and onion then roll up and place seam side down on top of the chili in the baking dish, placing them close together. When all the tortillas are in the pan, spoon the remaining chili over the top of tortillas, then top with the reserved cheese. Cover dish tightly with aluminum foil and bake for about 25 minutes, until hot and bubbly. Serve immediately with toppings of choice and whatever sides you want. (I added a thin layer of refried beans to a couple of the tortillas along with the cheese and onion.)

LUBY'S CHEESE ENCHILADAS WITH CHILI SAUCE RECIPE - (4/5)



Luby's Cheese Enchiladas With Chili Sauce Recipe - (4/5) image

Provided by Tangie2010

Number Of Ingredients 19

CHILI SAUCE:
1 1/2 pounds lean ground beef
1/2 cup onion, chopped
2 teaspoon garlic powder
1 1/2 teaspoon salt
1 teaspoon pepper
8 cups beef broth or bouillon
2 cans (14 1/2 ounces each) whole peeled tomatoes
3 tablespoons chilli powder
1 tablespoon plus 1 1/2 teaspoon paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water
ENCHILADAS:
16 Corn Tortillas (6-inch)
Vegetable oil
6 cups (24 ounce) cheddar cheese, shredded
1 cup onion, chopped
1 cup (4 ounce) American cheese, shredded

Steps:

  • SAUCE: In large saucepan, brown ground beef with onions, garlic powder, salt, and pepper. Drain. All broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered 1 hour. In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes. ENCHILADAS: Heat oven to 350F. Heat about ½-inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 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 (2) 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil. Bake 10 minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.

MEXICAN SOUR CREAM AND CHEESE ENCHILADAS



Mexican Sour Cream and Cheese Enchiladas image

Make and share this Mexican Sour Cream and Cheese Enchiladas recipe from Food.com.

Provided by Jellyqueen

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

12 corn tortillas
16 -20 ounces enchilada sauce
1 pint sour cream
2 -3 bunches green onions, chopped (including 2 or 3 inches of the stem)
1/2-1 lb cheddar cheese
1 pint yogurt
vegetable oil
8 ounces green chili salsa

Steps:

  • --------Sauce------.
  • In a bowl mix the yogurt, sour cream, green onions and green chili salsa.
  • Pour the enchilada sauce into another bowl.
  • ----CookingTortillas------.
  • In hot oil, fry tortillas just until soft, drain and dip in sauce to coat.
  • Place in a 9 x 13 baking pan or larger, making a single layer.
  • Add part of the sour cream mixture and sprinkle with cheese.
  • Repeat until pan is full, pour the remainder of the sauce over the top and add a final layer of cheese.
  • Bake enchilada dish for 20-25 minutes at 325 degrees.

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