These are the absolute BEST enchiladas around. The recipe is originally from Luby's - a Texas cafeteria-style restaurant but they are authentic and delicioso. I have updated the thickener as the sauce was a little thin for my family's taste.
11. 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.
22. In small bowl mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking 5 minutes.
33. For enchiladas, heat oven to 350.
44. 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.
55. 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.
66. Bake 10 minutes or until hot.
77. 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.
8This 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.