Lubys Cheese Enchiladas With Chili Sauce Recipes

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ENCHILADAS WITH CHILI GRAVY

These are the absolute BEST enchiladas around. The recipe is originally from Luby's - a Texas cafeteria-style restaurant but they are authentic and delicioso. I have updated the thickener as the sauce was a little thin for my family's taste.

Provided by Kathy T

Categories     Beef

Time 1h50m

Number Of Ingredients 19



Enchiladas with Chili Gravy image

Steps:

  • 1. 1. For 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 and bring to a boil. Reduce heat to simmer for 1 hour.
  • 2. 2. In small bowl mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.
  • 3. 3. For enchiladas, heat oven to 350.
  • 4. 4. Heat about ½ inch of 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.
  • 5. 5. In a large bowl, combine cheddar cheese and onion. Mix well. Spoon about 1/3 cup cheese mixture down the middle of each tortilla. Roll up and place seam side down in 2 11x7 inch baking dishes. Top with chili sauce. Cover with foil.
  • 6. 6. Bake 10 minutes or until hot.
  • 7. 7. Remove foil. Sprinkle with American cheese*. Continue baking 2 minutes or until cheese melts. * I use Cheddar only - very difficult to shred American Cheese and I prefer unprocessed cheese.
  • 8. This recipe will make more than enough gravy for the recipe so I store the extra in a freezer container in the freezer. This way I have some ready for the next time. Takes no time at all to put together.

CHILI GRAVY
1 1/2 lb ground beef
1/2 c chopped onion
2 tsp garlic powder
1 1/2 tsp salt
1 tsp ground pepper
6 c beef broth or bouillon
29 oz diced tomatoes
3 Tbsp chili powder
1 1/2 Tbsp paprika
1 Tbsp cumino
1/2 c corn starch
1/3 c cold water
ENCHILADAS
16 yellow corn tortillas
vegetable oil
6 c shredded cheddar cheese
1 c chopped onion
1 c shredded american cheese

EASY CHILI CHEESE ENCHILADAS RECIPE - (3.9/5)

Provided by msippigrl

Number Of Ingredients 8



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

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.)

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

LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE

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



Luby's Cafeteria Cheese Enchiladas With Chili Sauce image

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.

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

CHEESY CHILI ENCHILADAS

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



Cheesy Chili Enchiladas image

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

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

CHILI CHEESE ENCHILADAS

Make and share this Chili Cheese Enchiladas recipe from Food.com.

Provided by brittnimichele

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 5



Chili Cheese Enchiladas image

Steps:

  • Preheat oven to 350.
  • Brown ground beef drain put back in pan.
  • Add about 3/4 can of chili to ground beef.
  • Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside.
  • Add cubed velveeta to ground beef and chili.
  • Add about 1 cup of shredded cheese to ground beef, chili and velveeta.
  • Heat mix in large skillet on medium until all the cheese is melted.
  • Grease lightly a 9 x 13 casserole pan.
  • Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each).
  • Roll them up and place in casserole dish ( should fit 8 to 10).
  • If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas).
  • Spoon that over all tortillas should cover all of them.
  • Sprinkle remaining shredded cheese on top.
  • Put in oven and Bake for 15 mins or until cheese on top is melted.

Nutrition Facts : Calories 408.6, Fat 23.7, SaturatedFat 12.1, Cholesterol 83.4, Sodium 1115.4, Carbohydrate 24.7, Fiber 1.2, Sugar 5.3, Protein 22.8

1 lb ground beef
1 (15 ounce) can Wolf brand chili (with or with out beans)
2 cups shredded cheddar cheese (i use sharp)
1 lb Velveeta cheese (cubed)
10 flour tortillas

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

Provided by Tangie2010

Number Of Ingredients 19



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

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.

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

CHEESE ENCHILADAS WITH CHILI GRAVY

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it's an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Provided by Sam Sifton

Categories     main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13



Cheese Enchiladas With Chili Gravy image

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.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 29 grams, Carbohydrate 34 grams, Fat 50 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 18 grams, Sodium 630 milligrams, Sugar 3 grams, TransFat 1 gram

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
1/4 cup all-purpose flour
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 1/2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano, ideally Mexican oregano
2 tablespoons chile powder
2 cups chicken broth, ideally homemade or low-sodium if store-bought
1/2 cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped

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