I have come to the conclusion that the reason why my mojo has been slightly wonky over the last week, is because I am now trying to cook healthier. I know, I know…healthy food CAN be delicious. But it’s so much easier to add a pot of cream and a handful of cheese to make something look and taste more appetizing.

And then I started thinking about the masses of you out there who are probably also dieting or trying to lose a couple of kg’s and I thought if I’m struggling to come up with inventive and tasty but yet healthy dishes, surely you must be struggling too? So I’m on a new mission to find healthy alternatives for certain things but without losing flavour and I’m going to try keep it as interesting as I can. I think the problem is that people think of healthy food as piles of grey lentils, beans and leaves. I’m going to try to debunk that myth.

I can’t promise you that the meal will have 3g (0.11 ounces) of fat per 100g (3.53 ounces) or that it will be sugar free, but if you feel like you can swop out one ingredient for a healthier one in one of my recipes, please feel free to do so, and let me know about it! I’m still learning here and although I’ve found a magnitude of AWESOME products over the last couple of weeks, I’d still love to hear your suggestions.

So last night I knew I was making Enchiladas, the only problem with that is that usually my chicken enchiladas are drowning in cream sauce, topped with more cream sauce and kg’s of cheese are piled ontop. Then I serve it with even MORE cream in the shape of sour cream. Yes, it tasted flippin good and that was why I was so determined to have it still taste AS good without all that fat.

I swopped the cream sauce for a bechamel made with half low fat milk and half chicken stock (try to get a low sodium one or make your own) and I used low fat cheddar and about 70g (2.47 ounces) of mozzarella for the top. The chicken mixture I fried in 2tsp of canola oil and added kidney beans for extra fibre. I served the enchiladas with avocado and red onion salsa (so delish!) and instead of sour cream, I made a kind-of tzatziki with fat free plain yoghurt, chopped up cucumber and garlic.

But then came tasting time. My brother, his wife and son came for dinner last night so I knew this would be the chance of testing the waters with the new healthier way of cooking. I think the biggest compliment is that NO ONE noticed ANY difference. Everyone cleaned their plates, said “that was great, thanx!” and carried on with the conversation. Pretty good, no?

And now for the last “Guess The Ingredient”. Remember to send all 3 pictures (the first 2 are in the previous 2 posts) to [email protected] as soon as you get them today (Thursday 28 October) to stand a chance of winning a copy of Marcus Wareing’s “How to cook the perfect..”

Guess the ingredient #3

Serves 4

800g (28.22 ounces) chicken fillets (I finely chopped mine but you could also use chicken mince)
1 large white onion, finely chopped
3 garlic cloves, crushed
2tsp ground coriander
1tsp ground cumin
1tsp cinnamon
1/2 tsp each nutmeg and ground cloves
Salt & pepper to taste

8 flour tortillas (you could also use wholegrain)
3 cups bechamel/cheese sauce
70-100g (3.53 ounces) grated mozzarella

• Pre-heat the oven to 180°c.
• In a large saucepan, saute the onion and garlic until soft and translucent.
• Add the chicken and spices and saute until golden and cooked through. Season to taste.  Add 1 cup of the bechamel and set aside.
• Wrap the tortillas in foil and heat in the oven for 5-10 minutes.
• Spoon half of the left over bechamel on the base of a oven proof dish.
• Place 2-3tbsn of the chicken mixture on a warmed tortilla and roll. Don’t use too much of the mixture as you want to be able to roll it quite easily.
• Place seam side down into the oven proof dish and cover with the rest of the bechamel. Sprinkle with the mozzarella and place in the oven.
• Bake for 10-15 minutes until the cheese is bubbling and golden.
• Remove and allow to rest for 5-10 minutes.

Avocado Salsa:

2 large avocados, chopped
1/2 red onion, finely chopped
lemon juice, salt & pepper to taste

• Combine all the ingredients and mix well.

Chunky Tzatziki:

1 cup fat free, plain yoghurt
1 medium cucumber, halved and seeds removed then finely chopped
1 garlic clove, minced
lemon juice, salt & pepper to taste

• Combine all the ingredients and mix well.

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Tags: Chicken, chicken enchiladas, Enchiladas, healthier chicken enchiladas, healthy food, how to make enchiladas, Mexican, Mexican Food, mexican quisine