Maldivian-style Coconut Enchiladas

Ingredients

In this Maldivian adaptation, the traditional Mexican enchiladas are transformed by incorporating the flavors and ingredients commonly found in Maldivian cuisine. The original enchiladas are typically made with a tomato-based sauce, while the Maldivian-style enchiladas feature a creamy coconut sauce. Additionally, the spices used in the filling are adjusted to include Maldivian favorites such as curry leaves, turmeric, and cardamom, giving the dish a unique and exotic twist. We alse have the original recipe for Enchiladas coloniales, so you can check it out.

• 8 tortillas 8 tortillas
• 2 cups (470ml) shredded chicken 2 cups (470ml) shredded chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Add the shredded chicken, curry powder, turmeric powder, and ground cardamom to the skillet. Season with salt and pepper. Cook for a few minutes until the chicken is heated through and the spices are well combined.
4. 4.
   In a separate saucepan, combine the coconut milk and chicken broth. Bring to a simmer over medium heat.
5. 5.
   Dip each tortilla into the simmering coconut milk mixture for a few seconds to soften it. Place a spoonful of the chicken filling onto each tortilla and roll it up tightly. Place the enchiladas in a baking dish.
6. 6.
   Pour the remaining coconut milk mixture over the enchiladas, ensuring they are well coated. Sprinkle some chopped cilantro on top.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the enchiladas are heated through and the sauce is bubbly.
8. 8.
   Serve the Maldivian-style Coconut Enchiladas hot, garnished with fresh cilantro. Enjoy with fragrant rice on the side.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Curry powder — Adjust the amount of curry powder according to your spice preference. Add more for a bolder flavor or reduce for a milder taste.
• Turmeric powder — Be cautious while handling turmeric powder as it can stain surfaces and clothing easily.

Tips & Tricks

• If you prefer a spicier version, add a finely chopped chili pepper to the filling mixture.
• For a vegetarian option, replace the shredded chicken with sautéed vegetables or tofu.
• Experiment with different herbs for garnishing, such as mint or basil, to add a refreshing twist.
• Serve the enchiladas with a side of Maldivian sambal for an extra burst of flavor.
• Leftover enchiladas can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Maldivian-style Coconut Enchiladas hot, accompanied by fragrant rice and a fresh salad. Garnish with a sprinkle of fresh cilantro for added freshness and color.

Presentation advice

Arrange the enchiladas neatly on a serving platter, drizzling some of the creamy coconut sauce over the top. Sprinkle with chopped cilantro and serve with a side of fragrant rice. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.