Nicaraguan Enchiladas Recipe

It is a simple dish to prepare and results in something exquisite that you can share with your family and friends before lunch. The salad that accompanies this enchilada gives it a freshness and cushions the little fat it may have.

Ingredients of Nicaraguan Enchiladas

  • 10 tortillas
  • 1 lb rice
  • 2 eggs
  • 1/2 tza flour
  • 2 lbs shredded meat
  • 2 tomatoes
  • 2 chiltomas
  • 1 large onion
  • 1 sachet of tomato sauce
  • Vinegar
  • 125 gr butter
  • Salt
  • 1 cabbage
  • 2 creams
  • 1 carrot


  1. In a pot with water, you put to cook the meat, onion, and 2 cloves of garlic. Let it cook until the meat is soft and you can crumble it once it is cold.
  2. In a large pot add the butter and fry the chopped onion, sweet pepper, and tomato also chopped and add a little meat broth. Add the shredded meat, tomato sauce, vinegar, salt, and sugar. Mix this meat stew with rice, if you think it is necessary add more tomato sauce.
  3. Fill the tortillas and give them the form of an empanada. In a bowl mix the flour and egg with a little milk. Pass the enchiladas through this mixture and fry them in plenty of oil until golden brown on both sides.
  4. Prepare the salad by finely cutting the cabbage, adding sliced tomato, and grated carrot, salt, and vinegar to taste. Serve the enchiladas accompanied by 2 tablespoons of salad

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