Enchilada Recipe

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Baby Kato


Try this unique enchilada. In Costa Rica its not about the tortillias. I hope you will enjoy this tasty snack.


★★★★★ 1 vote

20 Min
40 Min


  • ·
    4 tbsp butter
  • ·
    1 onion, small, chopped
  • ·
    1 red chili pepper, small, sweet, finely chopped
  • ·
    1 1/2 tbsp fresh garlic, minced
  • ·
    2 spicy chorizo sausages, small, cooked, diced
  • ·
    2 potatoes, medium, boiled, diced
  • ·
    1/8 teaspoon achiote powder
  • ·
    2 tbsp worchestershire sauce
  • ·
    1/2 tbsp coriander seeds, ground (optional)
  • ·
    1/2 tbsp cumin, ground
  • ·
    1/2 tsp salt, fine
  • ·
    1/2 tsp pepper, black
  • ·
    1/4 cup corn niblets (optional)
  • ·
    1/4 cup black beans, cooked (optional)
  • ·
    2 hard-boiled eggs, coarsley chopped
  • ·
    8 sheets puff pastry, thawed
  • ·
    1 egg, well beaten

How to Make Enchilada


  1. Preheat oven to 350 degrees
  2. Melt butter in a pan over medium/high heat and add the onion, chili and garlic, stir well then add the sausage, potatoes and the achiote.
  3. Allow to cook for 10 minutes then add the Worcestershire sauce, coriander, cumin, salt and pepper.
  4. Remove from heat, add the eggs, corn and black beans, mix lightly and taste, adjust seasonings if necessary and set aside until needed.
  5. Roll the pastry out with a rolling pin and cut into squares.

    Then put 2 tbsp of the reserved filling into each square.

    Next, wet the edges with the egg and close the pastry by pressing the squares edges together in the center and glaze with beaten egg.
  6. Put the enchiladas on a baking sheet and cook in preheated 350 oven for 40 minutes or until a lovely golden brown.

Printable Recipe Card

About Enchilada

Course/Dish: Other Snacks
Main Ingredient: Potatoes
Regional Style: Latin American

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