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Enchiladas present rolled corn tortillas enveloped in a brick-red chili-spiced sauce, with melted cheese visible at the seams and sides. These tortillas adapted from Mexican origins developed distinctly in Honduras with influences from local cooking traditions. Street vendors and restaurants serve them as quick meals and festive centerpieces, often late into the evening. The interplay of tender tortillas, savory filling, and warming sauce make them accessible yet deeply satisfying comfort food.
In a medium saucepan, heat the vegetable oil over medium heat.
Stir in the flour and cook for about 1 minute until it starts to bubble.
Add the chili powder, cumin, garlic powder, onion powder, and cayenne pepper. Stir to combine.
Gradually whisk in the chicken broth and tomato sauce, making sure there are no lumps.
Bring to a simmer and cook for about 10 minutes, until the sauce thickens slightly. Season with salt and black pepper to taste.
Preheat your oven to 375°F (190°C).
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for about 30 seconds.
Spread a thin layer of the enchilada sauce in the bottom of a 9x13-inch baking dish.
Fill each tortilla with a portion of the cooked chicken (or other filling) and a sprinkle of cheese.
Roll up the tortillas and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with sour cream, sliced jalapeños, chopped cilantro, sliced green onions, and lime wedges as desired.
Enchiladas are corn tortillas rolled around a filling of shredded chicken or beef and cheese, then arranged in a baking dish and smothered with a spiced chili sauce. They're baked until the cheese melts and the sauce bubbles at the edges.
While enchiladas have Mexican roots dating back centuries, Honduras developed its own street food version with distinct sauce flavors featuring cumin and chili powder. They're ubiquitous at street vendors and casual restaurants throughout the country.
Core ingredients are corn tortillas, shredded cooked chicken or beef, grated cheese, and a sauce made from chili powder, cumin, garlic powder, chicken broth, and tomato sauce. Fresh cilantro and onions flavor the filling.
Warm tortillas briefly so they're pliable and won't crack when rolling. Don't overfill each tortilla or they'll burst open. Ensure the sauce coats all the tortillas and cheese to prevent drying during baking.
Serve hot with toppings like sour cream, sliced jalapeños, fresh cilantro, and lime wedges. Sides of white rice, black beans, and a fresh tomato salad complete the meal nicely.