Luby's Cafeteria Cheese Enchiladas With Chili Sauce Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Luby's Cafeteria Cheese Enchiladas With Chili
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.
From the Luby's Cafeteria 50th Anniversary Cookbook
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