Lubys Cheese Enchiladas With Chili Sauce Recipe 45

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

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.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.
• Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.
• Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.
• Heat oven to 450 degrees.
• Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.
• Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)

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.)

CHEESY CHILI ENCHILADAS

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.

LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE

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.

MOLLY'S CHEESE ENCHILADAS

Steps:

• *NOTE: The cheese used was probably a white mild cheese from a local Mexican merchant in early California. We can guess that the type of cheese used was one of several (or similar): blanco, fresco, requeson, etc. Mild American cheese such as California Monterey Jack will work fine as will a medium sharp white cheddar. I always use a combination of different cheeses-Jack, fresco, etc. For the sauce I used a recipe from another site, with a few adjustments-most especially using dried chilies for chili powder, etc. Just remember when choosing dried chilies, to choose ones that are mild to medium in the hotness category.
• SAUCE: Dry roast the chilies in a clean, dry cast iron skillet over medium heat until fragrant but not burnt, about 8 minutes. Remove from pan and cool. Once cool enough to handle, stem, seed and remove membrane.
• Soak the chilies in 2 cups of water for 20 minutes. Important: **Drain but reserve soaking liquid**.
• Coarsely chop the chilies.
• Heat the oil in a large sautè pan over medium heat. Sautè the onion and garlic just until softened, about 2 minutes.
• Stir in the flour using a wire whisk and cook for 1 minute, then add the prepared chilies and cook for 1 more minute. Gradually whisk in the reserved chili soaking water through a sieve, stirring well to make sure you remove all the lumps, then stir in the tomatoes and cinnamon. Season with salt to taste.
• Reduce heat to low, cover and simmer for 15 minutes.
• Once the sauce has simmered 15 minutes, using an immersion blender, puree until smooth. If sauce is too thick, just add a little water or weak broth to thin. Season with salt to taste. If too bitter, add the sugar to neutralize any bitterness.
• ENCHILADAS: Begin by oiling a 13" x 9" ovenproof casserole dish. Spread a small amount of the enchilada sauce in the bottom of the casserole dish just enough to cover the entire area. (It may be necessary to use two baking dishes to fit all the enchiladas.).
• In a small skillet, lightly saute the onion and garlic in a little bit of oil just until softened. Set aside to cool slightly.
• In a large bowl combine the cooled mashed eggs, cheese, olives, onions and garlic. Stir to mix.
• Take one tortilla, quickly and lightly dip on both sides in the warmed enchilada sauce. Do not allow to soak in the sauce or the tortillas will break apart.
• For each tortilla, place approximately 1/4 cup heaping of the cheese mixture. Roll up and place enchilada seam side down in the casserole dish.
• Continue with the remaining tortillas until all are stuffed.
• Preheat oven to 350 degrees.
• Using a soup ladle, evenly spoon the remaining sauce over the enchiladas, making sure the edges of the tortillas are covered with sauce so the enchiladas do not dry out during baking.
• Sprinkle about 1/2 cup of grated cheese evenly on top. Cover casserole dish with aluminum foil.
• Bake for about 15-20 minutes or only until cheese is melted.
• Remove from oven and let sit 10 minutes. Garnish with green onions.