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Chili Gravy Whole Wheat Bell Pepper Enchiladas

4.30 from 7 votes

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Enchiladas originated in Mexico, is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.
Chili Gravy whole wheat Bell pepper Enchiladas is a spicy variation of the classic enchiladas where whole wheat tortillas are drenched in reddish brown, spicy semi sauce & gravy and then baked.
To make this gravy healthier I have used whole wheat flour instead of all purpose flour. The recipe for whole wheat tortillas is also specified.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Recipe CategoryVegetarian
Served AsBrunch, Dinner, Lunch, Snacks
CuisineMexican
Recipe Taste Salty, Tangy
Servings 4
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Ingredients
  

Whole wheat tortilla

  • 2 cup Whole wheat flour
  • ¾ tsp Baking powder
  • 2 tbsp Olive oil
  • ¾ cup Water warm
  • ½ tsp Salt
  • Oil as required for cooking

Semi Sauce and Gravy

  • ¼ cup Oil
  • ¼ cup Whole wheat flour
  • 1 tsp Corn flour + 2 tbsp water
  • 4 tsp Red chili powder
  • 1 tsp Pepper powder
  • 1 tsp Oregano dried
  • 1 tsp Paprika powder
  • ½ tsp Cayenne pepper powder
  • 2 tsp Cumin powder
  • 1 tsp Salt
  • ½ tsp Sugar optional
  • ½ cup Tomato pureed, deseed and blanch two big tomatoes. Drain the water and make into a fine puree
  • cup Water + 1/8 cup

Enchiladas

  • 12 Whole wheat tortillas half cooked
  • 200 gm Mozzarella cheese sliced or grated (Reserve some for filling the tortillas and some for spreading before baking)
  • 1 Green bell pepper sliced
  • 1 Red bell pepper sliced
  • 1 Onion small, chopped
  • 2 tbsp Spring onion chopped
  • Oil for greasing the baking tray
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Instructions
 

Half cooked Whole wheat tortillas

  • Mix flour, baking powder, and salt.
  • Add olive oil and mix well until it forms a smooth texture wherein you can hold well in your hands without any grainy texture.
  • Add in warm water a few tablespoons at a time and gather the mixture into a ball.
  • Knead the dough for 10-15 minutes. Rest the dough for 15 minutes.
  • Divide dough into 12 small sized balls.
  • Roll each ball to form a circle.
  • Place it on an ungreased tawa, flip both sides and cook half way. Apply oil.
    Chili Gravy Whole Wheat Bell Pepper Enchiladas - Plattershare - Recipes, food stories and food lovers

Semi Sauce and Gravy

  • Gather all the ingredients and dissolve 1 tsp of corn flour in 2 tbsp of water.
  • First step is to make the roux by Whisking oil and flour together in a pan over medium heat for 3 - 4 minutes until it changes color.
  • Once your roux turns into light tan color, simmer the flame and whisk in all the spices and salt. Allow the spices to cook for 10 – 20 seconds and add the tomato puree. Keep whisking.
  • Add the corn flour mixture along with water or vegetable stock.
  • Now in medium flame keep whisking and add sugar if preferred. As it heats, the gravy will thicken. At this point turn off the flame.
    Chili Gravy Whole Wheat Bell Pepper Enchiladas - Plattershare - Recipes, food stories and food lovers

Enchiladas

  • Grease a baking tray well with oil.
  • Sauté bell peppers in little oil. Do not cook completely because the crunchiness of the bell pepper is important.
  • Spread about ½ cup of the gravy on the baking tray.
  • Wrap each tortilla using the sauteed bell pepper and cheese. Roll and place them on the baking tray.
    Chili Gravy Whole Wheat Bell Pepper Enchiladas - Plattershare - Recipes, food stories and food lovers
  • Preheat oven @ 200c
  • Pour ¼ cup of the gravy on the arranged tortillas. Spread cheese, chopped onion and little capsicum if you desire.
    Chili Gravy Whole Wheat Bell Pepper Enchiladas - Plattershare - Recipes, food stories and food lovers
  • Bake @ 200c for 15 minutes. After 15 minutes sprinkle spring onion and bake for 1 more minute or serve it as it is.
    Chili Gravy Whole Wheat Bell Pepper Enchiladas - Plattershare - Recipes, food stories and food lovers

Notes

  • For this recipe I have half cooked the tortilla on an ungreased tawa, as the final dish will be baked later. (Otherwise it is generally cooked completely for about a 1 minute until puffy and stored for future use).
  • The usage of gravy can be adjusted according to your choice before baking.

Please appreciate the author by voting!

4.30 from 7 votes

Recipe Nutrition

Calories: 956 kcal | Carbohydrates: 128 g | Protein: 34 g | Fat: 38 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 13 g | Trans Fat: 0.1 g | Cholesterol: 40 mg | Sodium: 2234 mg | Potassium: 582 mg | Fiber: 20 g | Sugar: 11 g | Vitamin A: 2760 IU | Vitamin C: 68 mg | Calcium: 613 mg | Iron: 8 mg
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Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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