Honduran Chicken Enchiladas Recipe | Delicious and Satisfying

Chicken Enchiladas

Honduran Chicken Enchiladas Recipe | Delicious and Satisfying
Region / culture: Honduras | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6


Chicken Enchiladas
Chicken Enchiladas

Chicken enchiladas are a delicious and comforting Mexican dish that is perfect for a family dinner or a gathering with friends. This recipe features tender chicken, flavorful spices, and gooey cheese all wrapped up in a soft tortilla and smothered in a creamy sauce.


Enchiladas have been a staple in Mexican cuisine for centuries, with the first known references to the dish dating back to the Mayan civilization. The word "enchilada" comes from the Spanish word "enchilar," which means "to season with chili." Originally, enchiladas were made by wrapping corn tortillas around small fish or game meat and then covering them in a chili sauce.


How to prepare

  1. In a large saucepan, cook onions and green peppers in 2 tbsp of butter until tender.
  2. Combine the onion mixture in a bowl with chopped chicken and green chili peppers.
  3. Set aside.
  4. For the sauce, melt 3 tbsp of butter in the same saucepan.
  5. Stir in flour, coriander, and salt.
  6. Stir in chicken broth all at once.
  7. Cook and stir until thickened and bubbly.
  8. Cook and stir for 1 to 2 minutes more.
  9. Remove from heat, stir in sour cream and 0.5 cup of cheese.
  10. Stir 0.5 cup of the sauce into the chicken mixture.
  11. Dip each tortilla into the remaining sauce to soften.
  12. Fill each tortilla with 0.25 cup of the chicken mixture.
  13. Roll up the tortillas.
  14. Arrange the rolls in a 9x13 pan.
  15. Pour the remaining sauce over the rolls.
  16. Sprinkle with the remaining cheese.
  17. Bake uncovered in a 350°F (177°C) oven for 25 minutes or until bubbly.


  • Substitute the chicken with beef, pork, or shrimp for a different flavor.
  • Use corn tortillas instead of flour tortillas for a gluten-free option.
  • Add diced onions, bell peppers, or mushrooms to the filling for extra flavor and texture.

Cooking Tips & Tricks

To save time, use rotisserie chicken or leftover cooked chicken for this recipe.

- Make sure to soften the tortillas in the sauce before filling and rolling them to prevent them from cracking.

- Customize the filling by adding your favorite ingredients such as black beans, corn, or diced tomatoes.

- For a spicier version, use hot green chili peppers or add some chopped jalapenos to the filling.

Serving Suggestions

Serve the chicken enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete meal.

Cooking Techniques

Soften the tortillas in the sauce before filling and rolling them to prevent them from cracking.

- Bake the enchiladas uncovered to allow the cheese to melt and the sauce to thicken.

Ingredient Substitutions

Use Greek yogurt instead of sour cream for a lighter sauce.

- Substitute the green chili peppers with jalapenos for a spicier kick.

- Use vegetable broth instead of chicken broth for a vegetarian version.

Make Ahead Tips

Prepare the chicken enchiladas up to a day in advance and store them in the refrigerator. Bake them just before serving for a quick and easy meal.

Presentation Ideas

Garnish the chicken enchiladas with chopped cilantro, sliced avocado, and a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair the chicken enchiladas with a refreshing margarita or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of chicken enchiladas contains approximately 400 calories.


Each serving of chicken enchiladas contains approximately 30 grams of carbohydrates.


Each serving of chicken enchiladas contains approximately 20 grams of fat.


Each serving of chicken enchiladas contains approximately 25 grams of protein.

Vitamins and minerals

Chicken enchiladas are a good source of vitamin A, vitamin C, calcium, and iron.


This recipe contains dairy (cheese and sour cream) and wheat (tortillas), which may be allergens for some individuals.


Chicken enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for dinner.


Chicken enchiladas are a classic Mexican dish that is easy to make and full of flavor. With tender chicken, creamy sauce, and melted cheese, this recipe is sure to become a family favorite. Enjoy these enchiladas for a comforting and satisfying meal that everyone will love.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Chicken Enchiladas. It was many years ago, when I was just a young girl visiting my grandmother in her cozy kitchen. She was a master in the art of cooking, and I was always eager to learn from her.

That day, she was bustling around the kitchen, pulling ingredients from the pantry and chopping vegetables with precision. As she worked, she explained to me that she had learned the recipe for Chicken Enchiladas from a Mexican friend who had shared it with her many years ago. She told me that it was a dish that had become a favorite in our family, and one that she was sure I would love.

I watched intently as she seasoned the chicken with a blend of spices and cooked it to perfection. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. My grandmother then showed me how to assemble the enchiladas, layering the chicken, cheese, and sauce in between the corn tortillas.

As the enchiladas baked in the oven, my grandmother told me stories of her travels and the different recipes she had learned from people she had met along the way. She spoke of the importance of sharing recipes and passing them down through generations, and how each dish carried with it a piece of history and culture.

When the enchiladas were finally ready, we sat down at the table to enjoy the fruits of our labor. The first bite was a revelation - the tender chicken, gooey cheese, and spicy sauce all melded together in perfect harmony. I couldn't believe how delicious it was, and I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made Chicken Enchiladas countless times, always thinking back to that day in my grandmother's kitchen. I have tweaked the recipe here and there, adding my own personal touches to make it my own. But the essence of the dish remains the same - a tribute to the love and care that went into creating it.

I have shared the recipe with friends and family, spreading the joy and comfort that comes from a homemade meal. And each time I make it, I am reminded of my grandmother and the legacy of recipes she passed down to me.

As I sit here now, writing this story and thinking back on all the memories I have of cooking with my grandmother, I am filled with gratitude. She taught me not just how to cook, but also how to appreciate the beauty and richness of food. And for that, I will always be thankful.


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