Hungarian-style Enchiladas


Hungarian-style Enchiladas

Paprika-infused Enchiladas: A Hungarian Twist on a Mexican Classic

In Hungarian cuisine, bold flavors and hearty ingredients take center stage. These Hungarian-style Enchiladas combine the vibrant spices of Mexico with the rich flavors of Hungary. The result is a dish that will tantalize your taste buds and transport you to a fusion of culinary traditions.

Jan Dec

30 minutes

25 minutes

55 minutes

4 servings


Omnivore, Low-carb, High-protein, Gluten-free (if using gluten-free crepes)

Dairy (sour cream)

Vegetarian, Vegan, Dairy-free


While the original Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, Hungarian-style enchiladas incorporate Hungarian flavors and ingredients. The tortillas are replaced with Hungarian crepes called palacsinta, and the filling is a combination of paprika-spiced meat, sautéed vegetables, and a creamy sour cream sauce. We alse have the original recipe for Enchiladas, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 28g (12g saturated)
  • Carbohydrates: 20g (6g sugars)
  • Protein: 30g
  • Fiber: 4g
  • Salt: 1.5g


  1. 1.
    In a large skillet, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
  2. 2.
    Add the ground pork to the skillet and cook until browned, breaking it up with a spoon as it cooks.
  3. 3.
    Stir in the Hungarian sweet paprika and caraway seeds, and cook for another minute to release their flavors.
  4. 4.
    Add the diced bell peppers and sliced mushrooms to the skillet, and cook until they are tender.
  5. 5.
    In a separate bowl, whisk together the sour cream and chicken broth until well combined. Pour the mixture into the skillet and stir to combine with the meat and vegetables. Simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  6. 6.
    Preheat the oven to 180°C (350°F).
  7. 7.
    Take each palacsinta and spoon a generous amount of the meat and vegetable filling onto one side. Roll up the palacsinta tightly and place it seam-side down in a baking dish.
  8. 8.
    Repeat with the remaining palacsinta and filling.
  9. 9.
    Pour any remaining sauce over the enchiladas in the baking dish.
  10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.

Treat your ingredients with care...

  • Hungarian sweet paprika — Use high-quality paprika for the best flavor. Look for Hungarian paprika, which has a rich and slightly sweet taste.
  • Palacsinta (crepes) — Make sure to cook the crepes until they are golden brown on both sides. This will give them a nice texture and prevent them from becoming soggy when baked.

Tips & Tricks

  • If you prefer a spicier flavor, you can add a pinch of hot Hungarian paprika or chili flakes to the meat filling.
  • Serve the enchiladas with a dollop of sour cream and a sprinkle of fresh parsley or dill for added freshness.
  • If you don't have Hungarian palacsinta, you can use store-bought crepes or make your own using a basic crepe recipe.

Serving advice

Serve the Hungarian-style enchiladas hot, straight from the oven. Garnish with a drizzle of sour cream and a sprinkle of fresh herbs. These enchiladas pair well with a side of Hungarian cucumber salad or a simple green salad.

Presentation advice

Arrange the enchiladas on a serving platter, placing them seam-side down for a neat presentation. Drizzle the sour cream sauce over the top and sprinkle with fresh herbs for a pop of color.