Honduran-Style Enchiladas With Green Chile-Tomato Sauce

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-with the same tasty results.

You can make traditional Honduran enchiladas healthier simply by 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 the overall fat content, but there’s no compromise in hearty, rich flavor.

Serves 4


For the Green Chile-Tomato Sauce

  • 1 tbsp Olive Oil
  • 1 pint grape or cherry tomatoes, quartered
  • 1 4-oz can mild green chiles
  • 1 garlic clove, finely chopped
  • 1 tbsp Tomato PASTE
  • 1 tsp ground cumin
  • sea salt
  • freshly ground black pepper

For the Enchiladas

  • 2 tbsp fresh lime juice
  • 1 tbsp sugar
  • 1 cup shredded green cabbage
  • 1/2 cup chopped cilantro
  • 2 tbsp 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 small-diced
  • 3/4 lb ground chicken
  • 1 garlic clove, finely chopped
  • 1 tsp ground cumin
  • sea salt
  • freshly ground black pepper
  • 4 6-inch flour tortillas
  • 1 large stem tomato, thinly sliced
  • 2 hard-boiled eggs, thinly sliced
  • 1/4 cup grated Parmesan or other hard Cheese


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, 3-4 minutes.
  3. Add the garlic, Tomato PASTE, and cumin and season with salt and pepper. Cook until slightly thickened, about 3 minutes longer. Remove from the heat.

For the Enchiladas

  1. Preheat the oven to 400 degrees.
  2. Combine the lime juice and sugar in a small bowl. Combine the cabbage and cilantro in a medium bowl and pour in the lime juice mixture. Toss to combine and set aside.
  3. Heat a large skillet over medium heat and add 1 tablespoon Olive Oil. Add the onion, bell pepper, and potato and season with salt and pepper.
  4. Cook, stirring often, until the potatoes have softened, about 5-6 minutes. (Cover with a lid to hold in moisture, if needed.) Transfer to a bowl.
  5. Add another 1 tablespoon of Olive Oil to the skillet. Add the ground chicken, garlic, and cumin and season with salt and pepper. Cook, crumbling the chicken, until cooked through, about 5 minutes.
  6. While the chicken cooks, brush the tortillas with Olive Oil and place on a parchment-lined baking sheet. Bake until golden and crispy, 5-6 minutes.
  7. Return the potato mixture to the skillet and stir well to combine. Cook 2 minutes.

To build the enchiladas, spread the green chile-tomato sauce on the tortillas. Top with the potato-chicken mixture, tomato and egg slices, and grated Cheese. Serve right away.

Source by Pamela Steed Hill

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