Enchilatkes
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1217
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).