Enchilatkes Recipe

Name: Enchilatkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LATKES; 1 lb potatoes [figure one med-sized potato per person]; 3/4 cup finely chopped onions; 2 ribs finely chopped celery; 2 tbs. veg. oil; FOR THE ENCHILADAS; 1/2 lb. ground beef; 2 chopped tomatoes [don't remove the seeds; they add liquid to the mix]; 1/8 tsp. cumin or to taste; A few hot pepper flakes to taste; Salt and pepper to taste; 1/8 tsp. oregano or to taste; 2 cloves garlic, finely chopped; 2 8 oz. cans tomato sauce; 1 tsp. olive oil; Flour tortillas; 2 cups white flour, preferably unbleached; 1 tsp. salt; 1 tsp. baking power; 1 tbs. veg. oil; For garnishes:; The applesauce and sour cream are fairly traditional with latkes. Green chiles are more often seen in Southwestern cooking. The avocado really isn't traditional with either, but it makes a nice col…; Applesauce; Sour Cream; 1 avocado, peeled and sliced; 2 4.5 cans green chile

Servings: persons

FOR THE LATKES
1 lb potatoes [figure one med-sized potato per person]
3/4 cup finely chopped onions
2 ribs finely chopped celery
2 tbs. veg. oil
FOR THE ENCHILADAS
1/2 lb. ground beef
2 chopped tomatoes [don't remove the seeds; they add liquid to the mix]
1/8 tsp. cumin or to taste
A few hot pepper flakes to taste
Salt and pepper to taste
1/8 tsp. oregano or to taste
2 cloves garlic, finely chopped
2 8 oz. cans tomato sauce
1 tsp. olive oil
Flour tortillas
2 cups white flour, preferably unbleached
1 tsp. salt
1 tsp. baking power
1 tbs. veg. oil
For garnishes:
The applesauce and sour cream are fairly traditional with latkes. Green chiles are more often seen in Southwestern cooking. The avocado really isn't traditional with either, but it makes a nice color appeal.
Applesauce
Sour Cream
1 avocado, peeled and sliced
2 4.5 cans green chile

1
["METHOD", "", "Grate the potatoes last, right before frying them. It keeps them from turning brown.", "", "1. Finely chop onions and celery.", "2. Grate raw unpeeled potatoes. Squeeze as much liquid as possible out of them; it helps crisp them up.", "3. In a bowl, thoroughly mix the onions, celery and potatoes with the 2 tbs. of oil", "4. Saute potato mixture approx. 20 min., pressing mixture firmly into the skillet. Stir mixture occasionally to prevent potatoes from burning.", "5. Mix flour, water, salt and oil. Knead about 4-5 minutes, just till mixture is no longer very sticky. Pinch off balls about 1 inch in diameter and roll into a thin circle. Fry carefully in a hot ungreased skillet. Turn tortilla when top is covered with bubbles, about 1 minute; cook second about 30 secs. or just till very lightly browned. Tortilla should be still pliable, not stiff. This can be done while the potatoes are sauteing.", "6. In a medium sauce pan, brown the ground beef. 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. You can make the sauce while the potatoes are sauteing.", "", "", "TO ASSEMBLE:", "", "Stack the tortillas on a plate on the table.", "Serve the enchilada sauce, green chiles, applesauce, sour cream, and sliced avocados each in a separate bowl."]

1171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: FOR THE LATKES, 1 lb potatoes [figure one med-sized potato per person], 3/4 cup finely chopped onions, 2 ribs finely chopped celery, and more.

Yes, Enchilatkes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilatkes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions