Name: Honduran Enchiladas
Prep time: 5 min
Cook time: 30 min
Ingredients: 1/2 tablespoon canola oil ((any vegetable oil works)); 1/2 medium white onion, diced ((7 oz by weight)); 1 medium roma tomato, diced ((4 oz by weight)); 1 pound ground beef; 2 small russet potatoes, diced ((10 oz by weight)); 8 ounce can tomato sauce; 3/4 teaspoon kosher salt; 1/2 teaspoon garlic powder ((or 3 fresh garlic cloves)); 1/4 teaspoon black pepper; 1/2 tablespoon Knorr Beef bouillon; 1 cup water; cilantro for garnish ((optional)); 2 ounces queso fresco ((optional)); 1/2 small head of green cabbage, chopped ((6 oz by weight)); kosher salt ((to taste)); 1.5 teaspoon lime juice ((or to taste)); 1/2 cup canola oil ((any vegetable oil works)); 6 corn tortillas

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These Honduran enchiladas come together easily and make for a delicious meal. Made with a fried tortilla base and topped with a tomato flavored ground beef mix, they’re an authentic Honduran recipe the whole family will love.

Three Honduran Enchiladas in a light blue gray background with cilantro and limes and cheese around them.

What are Honduran Enchiladas?

Honduran enchiladas are more akin to tostadas than they are to traditional Mexican enchiladas.

The Honduran enchilada version has a fried, golden brown corn tortilla as the base, a ground beef mixture sitting directly on top of it, and a cabbage slaw dressing it all up.

Ingredients for Making Enchiladas Hondureñas

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You only need some basic ingredients in order to make these enchiladas Hondureñas. The key to achieving tasty enchiladas is in the layers of flavors you’ll be building – you’ll need the following:

Fried tortillas, serve as the base and hold everything together. Fry your own to get sturdier tortillas that won’t get soggy as easily as store-bought ones.
Ground beef and potato filling, flavored with tomato sauce, Knorr beef bouillon, and other seasonings.
Cabbage slaw, with super simple salt and lime added for flavor.
Cheese, either cotija, or queso fresco.

Large skillet with ground beef, potatoes and cilantro for Honduran Enchiladas

How to Make This Honduran Enchilada Recipe

There’s three different parts to making Honduran enchiladas.

First, make the potato filling – you’ll need a large skillet. Saute the onion and tomato, then add the ground beef and seasonings. Cook until the beef browns, then add the potatoes. Add tomato sauce and water and cover until the potatoes are tender, about 10 minutes.
Make the cabbage slaw. Chop up the cabbage, add salt and lime and set aside.
Fry the tortillas. Place paper towels on a large dinner plate and set aside. Add oil to a large pan or skillet until hot. Carefully dip your tortillas in the oil and turn. You want the tortillas to be golden brown.

After you’ve made all of the above, it’s time to put everything together. Add enough of the ground beef and potato filling to the fried tortilla and top with the slaw. Add a bit more of the ground beef mixture to the top of the slaw and top with cheese.

Tips and Tricks

You can use fresh garlic instead of powdered (use about 3 cloves fresh for this recipe)
Frying your own tortillas will give you sturdier ones that won’t get soggy as quickly. In a pinch, you can use store-bought ones though.
If you don’t have russet potatoes, you can use a Yukon Gold.
To store the enchiladas, you’ll need to store each part separately. Store the filling and slaw in airtight containers (like these ones) in the fridge. The fried tortillas can be wrapped in paper towels or a dish towel and kept in a large ziploc bag in the pantry.