Luby's Cafeteria Cheese Enchiladas With Chili Sauce Recipe
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Luby's Cafeteria Cheese Enchiladas With Chili
Sauce Enchilada 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. Serves 8 From the Luby's Cafeteria 50th Anniversary Cookbook |
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