Texas Cooking

Texas Cooking
* Recipe of the Week Email *

I Miss Luby's!

It was a sad day in June when we read that Texas institution Luby's Cafeteria announced it was declaring bankruptcy. We have many of their classic recipes on Texas Cooking, including this one. There's nothing like a hot, steaming plate of cheese enchiladas! Now you can make Luby's at home.

Take care and be gentle with each other!

Did you see last week's newsletter Lemon Icebox Pie

→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←

Enjoy this Texas Cooking recipe and have a great week!


You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Luby's Cheese Enchiladas with Chili Sauce

This recipe delivers a party-sized dish of enchiladas. If you've never made enchiladas before, this is surprisingly easy. A food processor for the onions and the cheese significantly reduces the preparation time. It's taken from the Luby's Cafeteria's spiral-bound 50th Anniversary Recipe Collection book.


Chili Sauce

  • 1 ½ pounds lean ground beef
  • ½ cup chopped onion
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 8 cups beef broth or bouillon
  • 2 cans (14 ½ ounces each) whole peeled tomatoes
  • 3 tablespoons chili powder
  • 1 tablespoon plus 1 ½ teaspoons paprika
  • 1 tablespoon ground cumin
  • ⅓ cup cornstarch
  • ⅓ cup water


  • 16 corn tortillas (6-inch)
  • vegetable oil
  • 6 cups shredded cheddar cheese
  • 1 cup chopped onion
  • 1 cup shredded American cheese

Preheat oven to 350°F. Spray a 7x11-inch baking dish with cooking spray.

The 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, breaking up tomatoes with large spoon. Bring to a boil. Reduce heat and simmer uncovered one hour.

In small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add to chili sauce, stirring constantly. Continue cooking five minutes.

The Filling: Heat about one-half inch oil in small skillet, until hot but not smoking. Quickly fry each tortilla in oil to soften, about two 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 two 11 x 7-inch baking dishes. Top with chili sauce. Cover with foil.

Bake ten minutes or until hot. Remove foil. Sprinkle with American cheese. Continue baking two minutes or until cheese melts.

Makes eight servings.

Kitchen tools you'll need:
Dutch Ovens, Graters, Oval Platters, Tongs

More from the cafeteria: Luby's Chocolate Icebox Pie, Millionaire Pie.

Lone Star List

Here are some things that caught my eye this week!

  1. Mexican Please: Mango Habanero Hot Sauce recipe!
  2. Steven Raichlen NYT: 6 Steps to the Best Barbecued Ribs.
  3. New YouGov Poll: America’s favorite BBQ style America's favorite BBQ style - Texas!
  4. On Sutten Place: Powdered Doughnut Ice Cream Sandwiches
  5. Houston Chronicle: The best H-E-B premade meals, ranked
  6. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter