In Honduras, an enchilada is an open-faced, fried corn tortilla, traditionally topped with tomato sauce; ground beef cooked with peppers, onions, and potatoes; chopped cabbage; slices of hard boiled eggs; and grated cheese. The recipe here is a lighter, 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 condiments; 3) use ground chicken instead of ground beef.

That’s it. Simple changes make a big difference in total fat content, but there’s no compromise on 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 chilies
• 1 clove garlic, 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 clove garlic, finely minced
• 1 teaspoon ground cumin
• sea ​​salt
• freshly ground black pepper
• 4 6-inch flour tortillas
• 1 large stemmed tomato, thinly sliced
• 2 hard-boiled eggs, thinly sliced
• 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 minutes more. 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 medium bowl and pour in lime juice mixture. Toss to combine and set aside.
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 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 them on a parchment-lined baking sheet. Bake until golden brown 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 potato and chicken mixture, tomato and egg slices, and grated cheese. Serve immediately.