Honduran Enchiladas

This recipe was developed and featured on La Cooquette. The original blog post can be read here.

Makes: 5 enchiladas

Prep Time: 15 min.

Chill Time: 4 hours


  • 5 fried corn tortillas. These can be store-bought, or you can do the frying yourself. For a healthier (albeit less tasty) option, you can go the oven-baked route
  • 2 tomatoes
  • ½ cabbage, disinfected
  • 300g minced beef
  • 1 can Rio Luna Organic Diced Green Chiles or for more spiciness, go for the Rio Luna Organic Jalapeño Chiles
  • 2 hardboiled eggs
  • “Queso seco” or any dry cheese, grated
  • Salt and pepper to taste


  1. In a pan, cook the minced beef with minimal olive oil.
  2. Slice the cabbage thinly and slice the tomatoes.
  3. Add a serving of beef to the fried corn tortilla, next add a layer of cabbage.
  4. Add the tomato and a couple of slices of the hardboiled egg. Salt and pepper to taste and add “queso seco” or any grated dry cheese.
  5. Add a spoonful of the Rio Luna Organic Diced Green Chiles to top everything off.