Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 x corn tortilla (six-inch)
- 2 tsp canola oil
- 2 cup Honduran Turkey Hash warmed (see recipe)
- 4 cup finely shredded green cabbage
- 2 x tomatoes finely chopped
- 1/2 x avocado (optional) chopped
- 1 x hard cooked egg white finely chopped
- or diced cucumber
- 2 tbl grated queso fresco or romano
- 1 cup tomato salsa
Directions
Prepare the Honduran Turkey Hash recipes.
Preheat oven to 350F. Lightly brush the tortillas on 1 side with oil. Arrange on a baking sheet, coated side up. #Bake for 10 minutes, or until lightly browned. Transfer to a rack to cool. The tortillas will crisp as they cool.
Either serve everything buffet style and let people assemble the open face sandwich or plate as follows: One crisped tortilla per plate. Top each with 1/4 cup of the turkey hash 1/2 cup cabbage. Divide the tomatoes, avocados, egg #white and cheese among the enchiladas. Serve with salsa.
Category:Honduran Recipes
Category:Honduran Meat Dishes