Describing their approach to cooking as ‘bold food made healthy’, Gina and Karol’s Instagram accounts are a genuine reflection of a happy life with the kitchen and food at its centre. Here they can be seen cooking up a storm and encouraging others to try the recipes they have devised and to love their food and life while still losing weight and smashing #familygoals and #couplegoals!
The Dishes’ food is anything but what you would expect from slimming food, and now their cookbook looks set to be one of the surprise hits of the year. Sections like Dishy Dinners, Ask Me Airfryer, Savage Snacks and Saucy Sauces (and, yes, the recipe for that cheese sauce!) offer the holy grail of slimming – eat the food you love and slim at the same time.
If you’re not already following them, do so now (@thedalydish, @mister.dish). Stuck at home along with the rest of the country for the next few weeks, they’ll continue to cook up a storm and have family fun in the kitchen, sharing recipe inspiration daily. Start today with the week off right with their delicious Chicken Enchiladas and watch out for more, as for the next week on our blog and social channels we will be sharing a recipe a day that you can indulge in and have fun cooking at home.
We love a big feast and these are just what’s needed after a long day at work. Comforting, bursting with flavour and ready in no time. Here’s my take on this Mexican beauty.
Low-calorie spray oil 1 onion, sliced
1 red pepper, deseeded and sliced
250g chopped mushrooms
4 chicken fillets, chopped into bite-sized pieces
2 tbsp sweet chilli sauce 2 tbsp buffalo hot sauce
4 wholemeal high-fibre wraps
60g reduced-fat Cheddar cheese, grated
10 green jalapeños
Fresh coriander to garnish (optional)
For the enchilada sauce:
1 x 500g carton of passata 1 tsp chilli powder
tsp smoked paprika
tbsp buffalo hot sauce 1 tsp soy sauce
½ tsp garlic powder 100ml beef stock
slices light cheese singles, torn into pieces
2 tbsp juice from jar of jala-peños
½ chicken stock pot
1 - Preheat the oven to 200°C.
2 - First make the enchilada sauce. Put all the sauce ingredients in a small pot over a medium Stir until all the ingredients are blended and the cheese has melted and is smooth. Remove from the heat and leave to one side.
3 - Grab a frying pan and on a medium heat fry off onion, pepper and mushrooms until Remove from the pan and leave to one side.
4 - Wipe out the pan with some kitchen paper, spray on a little more oil and fry the chicken pieces until Add the sweet chilli sauce and cook for 2–3 minutes until golden and sticky, then add in the hot sauce and stir to coat the chicken evenly.
5 - Add the veg back in and toss with the chicken.
6 - Next lay out the wraps, spread 1 tbsp of the enchilada sauce on each wrap, then add even amounts of the chicken and veg to each and roll up the wraps.
7 - Grab a deep baking tray and lay out the wraps, folded side
8 - Pour the remaining sauce evenly over the enchilada wraps, sprinkle with the Cheddar cheese and scatter over the jalapeños.
9 - Pop into the preheated oven for 15–20 mins until the cheese has melted and is golden Remove, sprinkle over the coriander if using, and serve immediately.