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Four Honduran Enchiladas on top of a large white plate with red onions on the side, limes, and two gold forks.

Honduran Enchiladas

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  • Author: Ben Myhre
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 10 Enchiladas 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Honduran


Honduran Enchiladas are a unique and super tasty Hispanic dish that everybody should try at least once. Full of flavor and color, this recipe will not let you down. A ton of Mexican food flavors, but with a few surprises on the way. 



For Pickled Onion:

  • 1 red onion, sliced thinly
  • 2 tablespoon salt + 1 teaspoon
  • Juice of 1 lime
  • 2 teaspoons olive oil

For Filling:

  • 2 tablespoons olive oil
  • 1/2 cup white or yellow onion, chopped (about 1/2 large onion)
  • 1 medium Bell Pepper, chopped
  • 1 jalapeño, diced
  • 2 garlic cloves, minced
  • 1/2 pound ground 80/20 beef
  • 1/2 pound ground pork
  • 1 1/2 cup beef stock
  • 1 cup crushed tomatoes
  • 3 medium Yukon potatoes, peeled and diced
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin

For Tostadas:

  • 10 corn tortillas
  • Oil, for frying

For Enchilada Sauce:

  • 1 cup crushed tomato
  • 1/4 cup beef broth
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon salt

Additional Toppings:

  • 5 Ounces Cotija Cheese, crumbled
  • 4 cups shredded cabbage
  • chopped cilantro, to taste
  • 2 hardboiled eggs, sliced (optional)


  1. Add 2 tablespoon salt, red onion, 1/2 of lime juice to container and mix well
  2. Barely cover with warm water and allow to sit for 15 minutes
  3. Drain.
  4. Toss with remaining salt, olive oil, and lime juice
  5. Place in the fridge for at least 15 mintutes and up to overnight
  6. While onions are in the fridge, start on the filling. Heat olive oil, bell pepper, onion, and garlic cloves over medium heat until vegetables are sweated.
  7. Turn up to medium-high heat and brown ground beef and pork until nearly done
  8. Add beef stock, tomatoes, salt, paprika, pepper, cumin, potatoes and bring to simmer
  9. Allow to simmer until potatoes are soft. If the sauce becomes too dry before potatoes are done, add a little water to keep a sauce-like consistency.
  10. While simmering, heat oil in safe pan or skillet to about 360 degrees Fahrenheit.
  11. Mix all enchilada sauce in small saucepan and heat to medium
  12. Once the oil is hot, cook corn tortillas about 1 minute per side or until crispy and golden. My pan holds three at a time and then I put them on a paper-towel-lined plate to drain until everything is done.
  13. Once filling is done, start constructing the enchiladas.
  14. On each enchilada, add some filling, a spoonful of enchilada sauce, 1/4 cup shredded cabbage, pickled red onion, cheese, egg slices(optional), and cilantro.
  15. Eat!


  • We serve this buffet style so each person can make the enchiladas how they want and with the ingredients they like.
  • The toppings are estimated and feel free to use more or less to your taste
  • Depending on where you live and the stores you use, cotija cheese might be a bit hard to find in the store. For us, it is around the same areas as refrigerated salsa and sour cream.