Lubys Cheese Enchiladas With Chili Sauce Recipes

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.

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.

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.

Steps:

• To toast the cumin seeds, lay them on a shallow cookie sheet and bake in a 350 degree oven for 5 minutes.
• Grind with a spice grinder or mortar and pestle.
• The toasting will give the cumin a mellower, pleasant flavor.
• In a saucepan, brown the meat with the onion and garlic.
• Drain fat.
• Add bacon drippings if desired.
• Allow drippings to melt.
• Add the stock cumin, oregano, salt, and ground ancho.
• Let simmer 50 min, until meat is tender and liquid has thickened a bit.
• Mix the masa harina in a small bowl with 2 T.
• of the liquid from the gravy.
• Stir the masa mixture back into the gravy.
• Stir very thoroughly to help the masa dissolve.
• It will thicken the gravy.
• Allow to simmer 10 min more.
• Preheat the oven to 350 degrees.
• Grease a med.
• baking dish.
• Mix the cheese and chopped onion together.
• Soften the tortillas by dipping them quickly into 1/2- 1 inch of oil in a small skillet.
• Remove quickly with tongs.
• Don't allow the tortillas to become crisp.
• You just want them to go limp, to make them easier to handle for rolling.
• Drain tortillas lightly.
• If you are using fresh or homemade tortillas, they will not need to be dipped in oil.
• Using the tongs again, dip tortillas in the chili gravy to lightly coat.
• Lay on a plate and sprinkle 1/4 c.
• of cheese/onion filling into each tortilla, then roll up.
• Transfer to the greased baking dish.
• Repeat process with each tortilla until all filling has been used, or pan is full.
• Top the enchiladas with the remaining gravy, submerging each enchilada in sauce.
• Bake for 15-18 minutes.
• Enchiladas should be heated through and sauce should be bubbling.
• Sprinkle with cheese, onion, and jalapeno if desired.

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.

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.)

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.