Recipe

Naga-style Enmoladas

Spicy Enmoladas with a Naga Twist

4.6 out of 5

Indulge in the fiery flavors of Naga cuisine with these Naga-style Enmoladas. This unique fusion dish combines the rich and complex flavors of Mexican enmoladas with the bold and spicy ingredients of Naga cuisine.

Meat Dish› Poultry Dish› Chicken Dish› Enmoladas

Cuisine of the Americas› North American cuisine› Mexican cuisine

Asian cuisine› Indian cuisine› North East Indian cuisine› Naga cuisine

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Gluten-free, Dairy-free (if using dairy-free yogurt or raita), Low-carb (if using vegetable filling instead of chicken), High-protein, Paleo-friendly (if using vegetable filling instead of chicken)

Allergens

Dairy (if using yogurt or raita)

Not suitable for

Vegan, Vegetarian (if using chicken filling), Nut-free, Egg-free, Soy-free

Ingredients

In this Naga-style adaptation of enmoladas, the traditional Mexican mole sauce is replaced with a spicy Naga chili sauce. The Naga chili sauce adds a fiery kick and unique flavor profile to the dish, making it distinctly Naga. Additionally, the use of Naga chili peppers and traditional Naga spices in the sauce gives it an authentic Naga taste. We alse have the original recipe for Enmoladas, so you can check it out.

8 tortillas 8 tortillas
2 cups (470ml) cooked chicken, shredded (or vegetables for a vegetarian option) 2 cups (470ml) cooked chicken, shredded (or vegetables for a vegetarian option)
1 cup (240ml) Naga chili sauce 1 cup (240ml) Naga chili sauce
1 cup (240ml) yogurt or raita, for serving 1 cup (240ml) yogurt or raita, for serving
Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 10g, 3g
Carbohydrates (total, sugars): 40g, 5g
Protein: 25g
Fiber: 6g
Salt: 1g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Warm the tortillas in a dry skillet or microwave until pliable.
3.
Place a spoonful of shredded chicken or vegetables onto each tortilla and roll it up tightly.
4.
Place the rolled tortillas in a baking dish and pour the Naga chili sauce over them.
5.
Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the tortillas are heated through.
6.
Serve the Naga-style enmoladas hot, garnished with fresh cilantro, and accompanied by yogurt or raita on the side.

Treat your ingredients with care...

Naga chili sauce — Be cautious when handling Naga chili peppers as they are extremely spicy. Use gloves and avoid touching your face or eyes. Adjust the amount of chili sauce according to your spice tolerance.

Tips & Tricks

If you prefer a milder version, you can reduce the amount of Naga chili sauce or mix it with a milder chili sauce.
Experiment with different fillings such as paneer, mushrooms, or roasted vegetables for a vegetarian option.
Serve the enmoladas with a side of steamed rice or Naga-style sticky rice for a complete meal.
For an extra burst of flavor, sprinkle some grated Naga cheese on top before baking.
Adjust the spice level by adding more or less Naga chili sauce according to your preference.

Serving advice

Serve the Naga-style enmoladas hot, garnished with fresh cilantro, and accompanied by a side of yogurt or raita to balance the heat. Pair it with steamed rice or Naga-style sticky rice for a satisfying meal.

Presentation advice

Arrange the Naga-style enmoladas on a platter, drizzle some extra Naga chili sauce on top, and garnish with a sprig of fresh cilantro. Serve with a bowl of yogurt or raita on the side for dipping.