Folks, I’m here to let you in on a little secret. Are you ready? You haven’t lived until you’ve had Luby’s Cafeteria Cheese Enchiladas with Chili Sauce. These enchiladas are the stuff of legends, the kind of dish that will have you licking your lips and craving more long after it’s gone.
Trust me when I say that this recipe is a game-changer. If you’re anything like me, you love Mexican food, but maybe you’re a little hesitant to make it at home. That’s where this recipe comes in. It’s easy to follow and results in delicious enchiladas that taste like they came straight out of the Luby’s kitchen.
And let’s not forget the chili sauce. This sauce is the perfect complement to the cheesy goodness of the enchiladas. If I could, I’d put this chili sauce on everything – from eggs to burgers to ice cream (okay, maybe not ice cream).
So, whether you’re a seasoned chef or just looking for a new supper-time go-to, give this recipe a try. You won’t regret it.
Why You’ll Love This Recipe
This recipe is no ordinary cheese enchilada recipe. It is a Luby’s Cafeteria Cheese Enchiladas with Chili Sauce Recipe that will leave your taste buds craving for more. If you have ever tasted Luby’s Cafeteria cheese enchiladas, then you know why you should love this recipe. The unique blend of American cheese, Cheddar cheese, ground beef, and chili powder is what makes these enchiladas stand out from the rest.
The best part about this recipe is that it is perfect for any occasion. Whether you are hosting a family dinner or simply looking to treat yourself to a delicious meal, these cheese enchiladas with chili sauce will not disappoint. You can even make them in advance and reheat them, which makes this recipe a great option for meal prep.
Moreover, this recipe offers plenty of room for customization. You can adjust the level of spiciness according to your preference by using more or less chili powder. You can also add other ingredients such as beans or vegetables to make it even more nutritious and flavorful.
Lastly, this recipe is easy to follow even for beginners in cooking. The step-by-step instructions are straightforward and easy to understand. Plus, the ingredient list is simple and accessible in most grocery stores.
So why settle for ordinary enchiladas when you can enjoy the delectable taste of Luby’s Cafeteria Cheese Enchiladas with Chili Sauce Recipe? Treat yourself and your loved ones to a mouthwatering Tex-Mex dish that will leave an impression on anyone who tastes it!
To create the perfect Luby’s Cafeteria Cheese Enchiladas with Chili Sauce Recipe, you need a few special ingredients. Here’s the list that you’ll need for preparing these mouth-watering cheese enchiladas:
Corn tortillas (12-15): Corn tortillas are a key ingredient for any good Tex-Mex dish, and the Luby cafeteria cheese enchiladas are no exception.
American cheese (1 lb): American cheese is a must-have ingredient that gives your sauce a creamy texture.
Cheddar cheese (1 cup + 1/3 cup): Cheddar cheese is another key ingredient that adds flavor and makes for a delicious topping.
Onions (1 ½ + ½ cup): We will use onions in both sauce and filling to add a sweet, tangy and savory flavor.
Lean ground beef (2 cups): Choose lean ground beef, so that your sauce doesn’t end up too greasy.
Water (½ cup): You need water to make the sauce, so don’t skimp on this essential ingredient.
Beef broth (8 cups): Use beef broth instead of water, as it enhances the flavors of the beef while keeping it moist and juicy.
Whole canned tomatoes (28 oz): You can use pre-canned whole tomatoes or chop fresh tomatoes for added freshness.
Cornstarch (2 tablespoons): Cornstarch is essential in making thick and smooth sauce
Chili powder (1 tablespoon): To infuse heat into chili sauce recipe
Ground cumin( 2 teaspoons): Adds earthy flavor and cinnamon-like aroma
By stocking up on these essentials at home, you will be ready to whip up an amazing Luby’s Cafeteria Cheese Enchiladas with Chili Sauce Recipe anytime!
The Recipe How-To
Before starting with the recipe, it is best to prepare all the ingredients in advance, as this will make the cooking process much smoother. First, preheat the oven to 350°F. Then, brown 2 lbs of lean ground beef in a Dutch oven over medium heat. Add one medium onion and two teaspoons of garlic powder, salt and pepper to taste.
Next, drain the excess fat from the ground beef and add two cups of beef broth and a 14 oz can of whole canned tomatoes. Mix in two tablespoons of chili powder, one teaspoon each of paprika and ground cumin, and then let the mixture boil.
Cheese Enchiladas Preparation:
To prepare the cheese enchiladas, start by adding 1/2 teaspoon salt to a large bowl. Then combine 2 cups of grated American cheese and 1 cup grated cheddar cheese into the bowl until mixed well.
Spoon around 1/3 cup of the cheese mixture onto each corn tortilla spread in a line down the center. Roll up each tortilla and place them seam-side down in a 9×13 inch baking dish.
Chili Sauce Preparation:
To make chili sauce for topping on cheese enchiladas,in another large saucepan or dutch oven, brown ground beef along with onions and garlic powder with salt and pepper. Drain meat from pan then add flour over heat right after draining while stirring continuously for 1-2 minutes.
Add diced tomatoes with their juice, paprika, chili powder, salt, and garlic powder. Mix it through then pour 8 cups of beef broth into the joint pot with all ingredients.
Simmer the mixture for at least 30 minutes until it reaches its desired consistency; once done remove from heat.
Once ready pour two cups of chili gravy recipe you just made on top before spreading corn tortillas over it.
Pour rest of Chile sauce (around 2 cups) over rolled up tortillas from step two spreading evenly.
Sprinkle additional cheese on top over tortillas and then bake for around 20-25 minutes in preheated oven until it’s bubbly and golden-brownish color appears on cheese layer.
Serve your delicious cheese enchilada recipe hot!
Enjoy your homemade tex-mex cuisine that tastes like you’re eating at Luby’s Cafeteria!
Substitutions and Variations
Are you in the mood for some experimentation with the Luby’s Cafeteria Cheese Enchiladas With Chili Sauce Recipe? Fear not, my friend, because there are many substitutions and variations that you can try!
First off, let’s talk beef. While lean ground beef is the recommended protein, you can easily swap it out for other options such as ground chicken or turkey. If you’re feeling daring, go vegetarian and use a meatless crumble.
If cheese is your thing but the American cheese and cheddar cheese blend doesn’t get your tastebuds tingling, don’t hesitate to mix it up with pepper jack or monterey jack cheese. These cheeses have a fantastic melting point and add a little kick of spice.
Want to make this recipe gluten-free? Corn tortillas are naturally gluten-free, so there’s no need to replace them. However, if you’re making chili gravy from scratch, substitute cornstarch for flour.
Finally, let’s talk toppings. These enchiladas are fabulous on their own but feel free to customize them with any desired toppings such as chopped onions, fresh cilantro, or jalapeños. If you’re looking for a heartier version of this recipe, top your enchiladas with beans and rice — it will make them even more filling and satisfying.
Remember that cooking is all about experimenting and making the dish your own. Try out these substitutions and variations to see what works best for you!
Serving and Pairing
When it comes to serving these delicious cheese enchiladas with chili sauce, there are a few things to keep in mind. First, be sure to have plenty of napkins on hand, as these enchiladas can get a little messy (in a good way!).
To create a balanced and flavorful meal, consider pairing your cheese enchiladas with some classic Tex-Mex sides like rice and beans or chips and guacamole. The rice will help absorb some of the spiciness from the chili sauce while the creamy guacamole will provide a cooling effect.
If you want to take things up a notch, why not serve these cheese enchiladas alongside a refreshing margarita? The tangy lime juice and tequila flavors in the margarita perfectly complement the spicy chili sauce and cheesy filling.
For dessert, consider something sweet and indulgent like churros or flan. These traditional Mexican desserts make the perfect end to a Tex-Mex feast.
No matter what you choose to pair with your cheese enchiladas, be sure to sit back, relax, and savor each and every bite.
Make-Ahead, Storing and Reheating
When it comes to enjoying these Luby’s Cafeteria Cheese Enchiladas with Chili Sauce, there are a few tricks to make them even more convenient than they already are. Lucky for us, this recipe is perfect for making in advance or freezing for later enjoyment.
To make ahead, simply follow the recipe instructions and assemble the enchiladas as directed. Then, cover the dish tightly with plastic wrap or aluminum foil and store in the refrigerator up to two days before baking.
Freezing is also an excellent option for meal prep. Prepare the beef enchiladas according to the recipe, cool completely, then seal tightly in foil or an airtight freezer container. When ready to eat, bake from frozen, adding an additional 5-10 minutes of bake time.
When reheating cheese enchiladas that have been stored in the fridge or freezer, be sure to add extra sauce before baking as it may have thickened up during storage. Simply place the dish in the oven and bake at 375°F until heated through – roughly 25-30 minutes depending on your oven.
These cheese enchiladas can be stored in the refrigerator for up to four days or frozen for up to three months. Simply thaw overnight in the fridge before reheating.
With these handy tips, you can now effortlessly enjoy your Luby’s Cafeteria Cheese Enchiladas any time of day whenever you get ravishing cravings while saving yourself so much time and effort in your busy schedule!
Tips for Perfect Results
To make the best cheese enchiladas with chili sauce, a few tips can come in handy. In this section, I’ll be sharing some essential tips to ensure that you get perfect results every time you make this delicious dish.
Firstly, when making the chili sauce for the cheese enchiladas, it’s important to use good quality and fresh ingredients. This will enhance the flavors in the dish and ensure that the sauce is rich and flavorful.
Another tip to keep in mind is to use freshly grated American cheese instead of pre-shredded cheese. Pre-shredded cheese has additives that prevent it from melting smoothly, whereas freshly grated cheese melts perfectly and provides a creamy texture to the dish.
When frying the tortillas, always ensure that they are not overcooked. Overcooked tortillas become fragile and break easily when rolled. This can make them difficult to handle and affect the overall presentation of the dish.
Additionally, while filling the tortillas with cheese mixture, be careful not to overfill them. Overfilling will cause them to burst open while rolling or baking, resulting in sauce leakage and messy presentation.
Lastly, one important tip is to let the assembled enchiladas sit in the refrigerator for about an hour before baking. This allows the tortillas to absorb the sauce better and hold their shape while baking.
By following these tips and tricks, you are guaranteed to achieve perfect results with your cheese enchiladas with chili sauce recipe every time you make them.
As we conclude this recipe article, let me just share with you some of the most commonly asked questions about this dish. It’s always helpful to have some troubleshooting tips ready when cooking and preparing a new recipe. Let’s dive into these FAQs so you can whip up a delicious batch of Luby’s Cafeteria Cheese Enchiladas with Chili Sauce with confidence!
What kind of cheese do Mexican restaurants use for cheese enchiladas?
When it comes to Mexican cuisine, Cotija cheese is a popular choice. This particular variety of cheese is a common ingredient in numerous dishes including enchiladas, tacos, beans, salads, and soups. Cotija cheese boasts a crumbly texture and a flavor profile similar to that of feta. This white-colored cheese is widely used throughout Mexico, making it an integral part of the country’s culinary traditions.
How do you make cheese enchiladas not soggy?
One of the key secrets to preventing your enchiladas from getting soggy is to give your tortillas a quick fry in hot oil before rolling them up with the fillings. This thin layer of protection helps to keep the tortillas from absorbing too much sauce and turning into a mushy mess. By following this technique, you can ensure that your enchiladas stay intact and maintain their texture even as they simmer in the sauce.
What is the best melting cheese for enchiladas?
When it comes to making delicious enchiladas, the type of cheese you use can make a big difference in both flavor and texture. For the best results, I recommend using a shredded Mexican cheese blend that has been specifically crafted for melting and enhancing the taste.
In particular, a rustic cut blend that combines four different flavors of cheese is an all-around winner for enchiladas. This blend should include the creaminess and mildness of Monterey Jack cheese, the sharpness of Cheddar cheese, the smoothness of Asadero cheese, and the tangy taste of Queso Quesadilla cheese. By selecting a cheese blend that brings out the best of each cheese, your enchiladas will be bursting with flavor. So don’t be shy with the cheese and get ready to indulge in each bite!
Do you soak tortillas before making enchiladas?
Before beginning the preparation for tortillas, it’s important to soak them in water for a few minutes as this step helps to soften them, making them more flexible and manageable. Once they have soaked, it’s time to cook them in a pan with a little bit of heated oil. Keep an eye on them while cooking and stop once they attain a soft and golden brown texture. Enchiladas, a famous Mexican dish, come in two different types.
In conclusion, the Luby’s Cafeteria Cheese Enchiladas with Chili Sauce recipe is an essential Tex-Mex dish to add to your culinary repertoire. With its delicious blend of American cheese, onion, and lean ground beef, this recipe will leave you wanting more.
Don’t be intimidated by the number of ingredients or steps required; following the recipe how-to carefully and using my tips for perfect results will make it a breeze. Plus, you’ll have leftovers that can be easily stored and reheated for a quick and satisfying meal.
Whether you’re in the mood for comfort food, celebrating a special occasion like Luby’s 50th anniversary, or just looking for something exciting to cook, this recipe is sure to satisfy. And if you’re feeling adventurous, don’t hesitate to experiment with substitutions and variations!
So go ahead and gather your ingredients, preheat your dutch oven, and get ready to enjoy some mouth-watering cheese enchiladas with chili sauce. Trust me; your taste buds will thank you.
Luby’s Cafeteria Cheese Enchiladas With Chili Sauce Recipe
- 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
- 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.
Your Own Notes
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.