Shared by DeniseM
I have two friends from Honduras who always make Honduran food for me and others. It’s like a whole new Honduran food world has opened up! They know I eat keto for health reasons and are so kind to adjust ingredients accordingly. This is the ketofied version of the traditional Honduran enchiladas. They are not like the enchiladas you may first think of, but Honduran enchiladas are made in the style of a tostada. They use crispy fried corn tortillas with lots of meat, veggies, cheese, and eggs to make this delicious enchilada!
But the corn tortillas are not keto, so I subbed them with romaine lettuce leaves. You could also make a low-carb tortilla and fry it for the tostada. Another excellent, very low-carb option would be to take the Southwest Egg Life Wraps and crisp it up in an air fryer.
Here is how they look when sold as a great snack or meal on the streets. They are layer upon layer of deliciousness! This photo is from the great website Curious Cuisinere, where the recipe originated. Don’t they look good?
One of the layers of flavor is the Central American condiment called Chimol. It often is used on fish, chicken or grilled meat and is found throughout Central America in different versions.
It’s very much like the Mexican condiment Pico de Gallo and you certainly could use some bought at the grocery store.
photo credit Curious Cuisinere
Here’s how to make these great Honduran Enchiladas.
Here is the original recipe, thanks Curious Cuisinere!