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
Ingredients
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
Preparation
For the Green Chile-Tomato Sauce
Heat a saucepan over medium heat and add the olive oil.
Add the tomatoes and chiles and cook until the tomatoes soften and release their juices, 3-4 minutes.
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
Preheat the oven to 400 degrees.
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.
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.
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.
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.
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.
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.
Article Source: http://EzineArticles.com/9009692
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