![Hungarian-style Enchiladas](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/enchiladas--hungarian-cuisine--42674848-a145-4e2a-a64e-3ee3695e5013.png)
Recipe
Hungarian-style Enchiladas
Paprika-infused Enchiladas: A Hungarian Twist on a Mexican Classic
4.6 out of 5
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.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, High-protein, Gluten-free (if using gluten-free crepes)
Allergens
Dairy (sour cream)
Not suitable for
Vegetarian, Vegan, Dairy-free
Ingredients
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.
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8 Hungarian palacsinta (crepes) 8 Hungarian palacsinta (crepes)
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500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
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1 teaspoon caraway seeds 1 teaspoon caraway seeds
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
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200ml (3/4 cup) sour cream 200ml (3/4 cup) sour cream
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200ml (3/4 cup) chicken broth 200ml (3/4 cup) chicken broth
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Salt and pepper to taste Salt and pepper to taste
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Vegetable oil for frying Vegetable oil for frying
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 28g (12g saturated)
- Carbohydrates: 20g (6g sugars)
- Protein: 30g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a large skillet, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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2.Add the ground pork to the skillet and cook until browned, breaking it up with a spoon as it cooks.
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3.Stir in the Hungarian sweet paprika and caraway seeds, and cook for another minute to release their flavors.
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4.Add the diced bell peppers and sliced mushrooms to the skillet, and cook until they are tender.
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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.
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6.Preheat the oven to 180°C (350°F).
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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.
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8.Repeat with the remaining palacsinta and filling.
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9.Pour any remaining sauce over the enchiladas in the baking dish.
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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.
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