LUBY'S CHEESE ENCHILADAS

By mamawoolie

Ingredients

• 1/4 CUP VEGETABLE OIL
• 1 LB LEAN GROUND BEEF
• 1/2 CUP CHOPPED ONIONS
• 2 TSP GARLIC POWDER
• 1 TSP SALT
• 1 TSP PEPPER
• 1 CAN (14 1/2 OZ) WHOLE PEELED TOMATOES CHOPPED WITH JUICE
• 6 CUPS BEEF BROTH
• 3 TBL CHILI POWDER
• 2 TSP PAPRIKA
• 1 TBL GROUND CUMIN
• 2 TBL CORNSTARCH
• 2 TBL WATER
• 16 CORN TORTILLAS
• 6 CUPS SHREDDED CHEDDAR CHEESE
• 1 CUP CHOPPED ONIONS
• 1 CUP SHREDDED AMERICAN CHEESE

Preparation

Step 1

CHILI SAUCE - IN A LARGE SAUCEPAN, HEATL OIL AND BROWN GROUND BEEF UNTIL COOKED. DRAIN, ADD ONIONS, GARLIC, SALT AND PEPPER AND COOK 2 MINUTES MORE OVER LOW HEAT. ADD TOMATOES, BROTH, CHILI, POWDER, PAPRIKA AND CUMIN. STIR WELL AND BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT TO MEDIUM LOW COVER AND SIMMER FOR 1 HOUR STIRRING OCCASIONALLY. iF SAUCE IS STICKING TO BOTTOM OF PAN, LOWER HEAT. IN A SMALL BOWL MIX CORNSTARCH AND WATER UNTIL CORNSTARCH IS COMPLETELY DISSOLVED. GRADUALLY ADD TO SIMMERING SAUCE, STIRRING CONSTANTLY AND SIMMER 3 MORE MINUTES. MAKE ENCHILADAS WITH CHEESE INSIDE AND POUR CHILI SAUCE OVER. BAKE FOR 30 MINUTES AT 350 OR UNTIL CHEESES ARE MELTED.