In Honduras, an enchilada is an open-faced fried corn tortilla, traditionally covered with tomato sauce; ground beef cooked with bell peppers, onions, and potatoes; chopped cabbage; sliced ​​boiled eggs; and grated cheese. The recipe here is a lighter and healthier version of the traditional one, with the same tasty results.

You can make traditional Honduran enchiladas healthier by simply making a few substitutions: 1) bake flour tortillas instead of frying corn tortillas; 2) use fresh tomatoes in the sauce instead of processed sauce and seasonings; 3) use ground chicken instead of ground beef.

That is. Simple changes make a big difference in total fat content, but there’s no compromise in rich, hearty flavor.

for 4 people

Ingredients

For the Green Chile-Tomato Sauce

• 1 tablespoon olive oil
• 1 pint grape or cherry tomatoes, quartered
• 1 4-ounce can mild green chiles
• 1 garlic clove, finely minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• sea ​​salt
• freshly ground black pepper

for the enchiladas

• 2 tablespoons fresh lime juice
• 1 spoon of sugar
• 1 cup shredded green cabbage
• 1/2 cup chopped cilantro
• 2 tablespoons olive oil, divided, plus more for brushing
• 1/2 medium onion, chopped
• 1/2 large red or green bell pepper, chopped
• 1 large russet potato, peeled and diced
• 3/4 lb ground chicken
• 1 garlic clove, finely minced
• 1 teaspoon ground cumin
• sea ​​salt
• freshly ground black pepper
• 4 6-inch flour tortillas
• 1 large stem tomato, sliced ​​thin
• 2 hard-boiled eggs, sliced ​​thin
• 1/4 cup grated Parmesan or other hard cheese

Preparation

For the Green Chile-Tomato Sauce

1. Heat a saucepan over medium heat and add the olive oil.
2. Add the tomatoes and chiles and cook until the tomatoes soften and release their juices, 3 to 4 minutes.
3. Add the garlic, tomato paste, and cumin and season with salt and pepper. Cook until slightly thickened, about 3 more minutes. Get out of the fire.

for the enchiladas

1. Preheat oven to 400 degrees.
2. Combine lime juice and sugar in a small bowl. Combine cabbage and cilantro in a medium bowl and pour in lime juice mixture. Mix to combine and reserve.
3. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the onion, bell pepper, and potato and season with salt and pepper.
4. Cook, stirring frequently, until the potatoes have softened, about 5 to 6 minutes. (Cover with a lid to retain moisture, if necessary.) Transfer to a bowl.
5. Add another tablespoon of olive oil to the skillet. Add the ground chicken, garlic, and cumin and season with salt and pepper. Cook, shredding chicken, until cooked through, about 5 minutes.
6. While the chicken is cooking, brush the tortillas with olive oil and place on a parchment-lined baking sheet. Bake until golden and crisp, 5-6 minutes.
7. Return the potato mixture to the skillet and stir well to combine. Cook 2 minutes.

To assemble the enchiladas, spread the green chile and tomato sauce on the tortillas. Top with the potato and chicken mixture, the tomato and egg slices, and the grated cheese. Serve immediately.