CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Copycat Luby’s Cafeteria Cheese Enchiladas With Chili Sauce

suemunzlinger's
recipe box


Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Copy Cat Recipes (I have not tried all of these recipes)
    Prep Time:       Cook Time:       Total Time:  

Cheese Enchiladas With Chili Sauce

Chili Sauce:
1 1/2 lbs. ground beef
1/2 cup chopped onion
2 teaspoons garlic powder
1 1/2 teaspoons.salt
1 teaspoon pepper
8 cups beef broth
2 cans (14 1/2 oz each) whole peeled tomatoes
3 tablespoons chili powder
1 tablespoon plus 1 1/2 teaspoons. paprika
1 tablespoon ground cumin
1/3 cup cornstarch
1/3 cup water

Enchiladas:
16 corn tortillas (6-inch)
vegetable oil
6 cups (24oz) shredded Cheddar cheese
1 cup chopped onion
1 cup (4oz) shredded American cheese

To prepare the sauce; in a large saucepan or dutch oven, brown ground beef with onions, garlic powder, salt and pepper. Drain any excess grease. Add broth, tomatoes, chili powder, paprika, and cumin. Mix well, breaking up tomatoes with large spoon. Bring to boil. Reduce heat and simmer uncovered 1 hour.
In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.

To prepare the enchiladas; preheat the oven to 350 degrees F. Heat about 1/2-inch of vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in oil until softened, 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 two 11 by 7 inch baking dishes. Top with chili sauce. Cover with foil. Bake for about 10 minutes. Remove foil. Sprinkle with American cheese. Continue baking 2 minutes or until cheese melts.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Wendy's Chili Copycat
   by suemunzlinger



2 pounds freshly ground beef 4 cups (1 quart) tomato juice 1 (29-ounce) can tomato puree 1 (15-ounce) can red kidney beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed




Red Chicken Enchiladas Baked In A Tomato & Chili Sauce
   by sgre52160



1 Tbsp. olive oil 4 skinless, boneless chicken breast halves cut into 1/2-inch cubes 2 garlic cloves, minced 1 medium onion, peeled & chopped 1 c. (8 oz.) sour cream 1 c. shredded Cheddar cheese




Copycat Arby's Bbq Sauce
   by kathiecooks



1 cup ketchup 1/2 tsp Tabasco sauce (or a little more for extra kick!) 2 tsp water 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp salt 1/4 tsp pepper In a saucepan, add all the ingredient




Copycat Arby's Horsey Sauce
   by kathiecooks



1 cup mayonnaise 3 tbsp. grated bottled horseradish 1 tbsp. sugar Directions Mix all ingredients together and chill.




Copycat Taco Bell Hot Sauce
   by kathiecooks



6 oz Can Tomato Paste 3 cup Water 2 tsp. Cayenne pepper 1 1/2 T Chili powder 2 1/2 tsp. Salt 2 tsp. Cornstarch 2 tsp. Distilled white vinegar 1 T Minced dried onion 2 T Canned jalapeno slices





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.