Honduran Enchiladas

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

5 from 1 reviews

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:

For Filling:

For Tostadas:

For Enchilada Sauce:

Additional Toppings:


  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!



Keywords: Honduran Enchilada