In Honduras, an enchilada is an open-faced, fried corn tortilla traditionally topped with tomato sauce; ground beef cooked with bell 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 sauce instead of processed sauce and seasonings; 3) use ground chicken instead of ground beef.

That is all. Simple changes make a big difference in overall fat content, but rich, hearty flavor is not compromised.

For 4 people

Ingredients

For the tomato and green chili sauce

• 1 tablespoon of olive oil

• 1 pint cherry or grape tomatoes, quartered

• 1 4 oz can mild green chili peppers

• 1 clove of garlic finely chopped

• 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 of shredded green cabbage

• 1/2 cup coriander chopped

• 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 small

• 3/4 pound ground chicken

• 1 clove of garlic finely chopped

• 1 teaspoon 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 cheese or other hard cheese

Preparation

For the tomato and green chili sauce

1. Heat a saucepan over medium heat and add the olive oil.

2. Add tomatoes and chili peppers and cook until tomatoes are soft and juicy, 3-4 minutes.

3. Add the garlic, tomato paste, and cumin and season with salt and pepper. Cook until slightly thickened, about 3 more minutes. Remove from the fire.

For the enchiladas

1. Preheat the oven to 400 degrees.

2. Combine the lemon juice and sugar in a small bowl. Combine the cabbage and cilantro in a medium bowl and pour in the lemon juice mixture. Toss 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 potatoes are tender, about 5-6 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 on a parchment paper 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 make the enchiladas, spread the tomato and green chili sauce over the tortillas. Top with the potato and chicken mixture, tomato and egg slices, and grated cheese. Serve immediately.