Latvian-style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with spicy meats or beans, Latvian-style enchiladas incorporate Latvian flavors and ingredients. The corn tortillas are replaced with Latvian rye bread, and the filling is made with a combination of smoked fish, potatoes, and dill. The enchiladas are then topped with a creamy sour cream sauce. We alse have the original recipe for Enchiladas, so you can check it out.

• 6 slices of Latvian rye bread 6 slices of Latvian rye bread
• 200g smoked fish fillets, flaked 200g smoked fish fillets, flaked
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 200ml sour cream 200ml sour cream
• 1 tablespoon butter 1 tablespoon butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (5g saturated)
• Carbohydrates: 35g (4g sugars)
• Protein: 18g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   In a bowl, combine the flaked smoked fish, mashed potatoes, sautéed onion, and chopped dill. Season with salt and pepper to taste.
4. 4.
   Lay out the rye bread slices and divide the fish and potato mixture evenly among them. Roll up each slice tightly and place them seam-side down in a baking dish.
5. 5.
   In a separate bowl, mix the sour cream with a pinch of salt. Pour the sour cream sauce over the enchiladas, covering them completely.
6. 6.
   Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly and slightly golden.
7. 7.
   Serve the Latvian-style enchiladas hot, garnished with additional fresh dill.

Treat your ingredients with care...

• Latvian rye bread — Choose a dense and hearty rye bread for the best texture and flavor in the enchiladas.
• Smoked fish — Opt for a mild-flavored smoked fish, such as smoked trout or smoked haddock, to complement the other ingredients.
• Fresh dill — Use fresh dill for its vibrant flavor. If unavailable, you can substitute with dried dill, but reduce the amount to 1 teaspoon.

Tips & Tricks

• To add a bit of heat to the dish, sprinkle some chili flakes or drizzle hot sauce over the enchiladas before baking.
• For a richer flavor, you can add grated Latvian cheese on top of the sour cream sauce before baking.
• Serve the enchiladas with a side of Latvian sauerkraut for a tangy contrast to the creamy filling.
• If you prefer a crispier texture, lightly toast the rye bread slices before rolling them with the filling.
• Leftover Latvian-style enchiladas can be refrigerated and enjoyed cold the next day as a tasty lunch option.

Serving advice

Serve the Latvian-style enchiladas as a main course, accompanied by a fresh green salad or Latvian-style pickled vegetables. The creamy sour cream sauce pairs well with the smoky fish and dill filling, creating a satisfying and comforting meal.

Presentation advice

Arrange the Latvian-style enchiladas on a serving platter, garnished with sprigs of fresh dill. The golden-brown color of the baked enchiladas, topped with the creamy sour cream sauce, will make for an appetizing presentation.