Enchilatkes

An amusing melding of Jewish and Southwestern cuisines. Using store-bought enchilada sauce and tortillas makes it a lot easier to prepare, but not as much fun. It looks complicated but is simple enough; the major time investment is in chopping and slicing. Serve this buffet style, with everyone assembling their own enchilatke at the table. Because everybody makes their own, you can make and set out a whole party’s worth without a lot of extra effort.

Yield: 4 servings
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Ingredients

  • 1 pound(s) Raw unpeeled potatoes grated
  • 3/4 cup(s) raw onion finely chopped
  • 2 stalk(s) Celery ( optional ) finely chopped
  • 2 tablespoon(s) Vegetable oil
  • 1/2 pound(s) Ground beef
  • 1/4 teaspoon(s) Ground cumin
  • 1/4 teaspoon(s) Oregano
  • Salt, pepper, hot flakes to taste
  • 2 Medium tomatoes Seeded and chopped [ seeding is optional ]
  • 2 clove(s) Garlic finely chopped or crushed
  • 1 1/2 cup(s) White Flour
  • 3/4 teaspoon(s) salt
  • 1 1/2 teaspoon(s) Baking powder
  • 2 can(s) Green chiles 4.5 oz
  • 1 Large avocado
  • Applesauce
  • Sour cream

Preparation

  1. MAKE THE LATKES

  2. Shred and add the potatoes last. It keeps them from turning brown.
  3. 1. Finely chop onion and celery.
  4. 2. Shred potatoes. Squeeze as MUCH water from them as you can. The best way of doing it is put them in a piece of cheesecloth or other clean towel and twist until no more liquid comes out.
  5. 3. Mix potatoes, onions, celery and oil in a large bowl. Stir to coat thoroughly.
  6. 4. In a large ungreased skillet [ I like non-stick for this ], fry potatoes until well-cooked, about 20 mins. During last few minutes of cooking, press potatoes firmly in the pan so they get nice and crisp on one side.

  7. MAKE THE TORTILLAS This can be done while the potatoes are frying. Store-bought is simpler.
  8. 1. Mix flour, water, baking powder, salt and oil in a large bowl. Mix thoroughly and knead for about 5 min. or until mixture is no longer sticky.
  9. 2. Pinch off 1 inch balls and roll out into a very thin circle
  10. 3. Cook in a hot ungreased skillet for about a minute on the first side until bubbles appear on the surface. Turn and cook on the second side for about another half-minute. Tortillas should be flexible.

  11. MAKE THE ENCHILADA SAUCE You can make the sauce while the potatoes are sautéing.
  12. 1. In a medium sauce pan, brown the ground beef.
  13. 2. Add the rest of the ingredients and let simmer for 20-30 minutes. Sauce will cook down and thicken nicely. If you want a thicker sauce, add a little flour. This sauce can be successfully made ahead.

  14. TO ASSEMBLE:

  15. Stack the tortillas on a plate on the table.
  16. Serve the enchilada sauce, green chiles, applesauce, sour cream, and sliced avocados each in a separate bowl.
February 2012

This recipe is a personal recipe added by matthewf3335 and has not been tested or endorsed by MyRecipes.

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