Ingredients
- 12 soft corn tortillas (fresh is best, no stale edges)
- 2 cups shredded chicken, simmered with onion, garlic, and a pinch of cumin
- 1 cup crumbled queso fresco
- 1 cup shredded Monterey Jack
- 2 cups red enchilada sauce (blend tomatoes, guajillo chilies, and a splash of broth)
- ½ cup sour cream
- 1 small onion, finely chopped
- ½ cup fresh cilantro, chopped
- Vegetable oil for a quick fry
- Salt and pepper to taste
Enchiladas Hondureñas Recipe | Cheesy Corn Tortilla Roll-Ups (Easy)
I still hear my abuela’s kitchen in Tegucigalpa humming with the sizzle of oil and the sweet‑tangy scent of tomatoes roasting on the stove. She’d hand me a warm tortilla, whisper “no rush, mija,” and show me how to roll it just enough to keep the cheese from leaking out. Those nights taught me that the magic of enchiladas hondureñas isn’t in fancy techniques—it’s in the simple love of layering flavors and sharing them with anyone who sits at the table.
When I tried making them for my first dinner party back home, I over‑filled a few rolls and the sauce pooled like a tiny river. My friends laughed, scooped it up with extra tortillas, and declared it “the best mess ever.” That’s the spirit of this dish: forgiving, hearty, and always ready for a little improvisation. So grab those corn tortillas, crank up the radio, and let’s bring a taste of Honduras to your kitchen.
Instructions
- Heat a thin layer of oil in a skillet over medium heat; briefly fry each tortilla until pliable, then set aside on paper towels.
- In a bowl, combine shredded chicken, half the queso fresco, half the Monterey Jack, chopped onion, cilantro, salt, and pepper. Mix gently.
- Spread about 2‑3 tablespoons of the chicken mixture down the center of each tortilla, then roll tightly and place seam‑side down in a greased baking dish.
- Pour the warm red enchilada sauce evenly over the rolls, making sure every piece is coated.
- Sprinkle the remaining cheese over the top, then drizzle a little sour cream for extra richness.
- Bake at 375°F (190°C) for 20‑25 minutes, until the cheese is melted and the edges are lightly golden.
- Serve hot, garnished with extra cilantro and a wedge of lime if you like a bright finish.