Name: Chili Gravy Whole Wheat Bell Pepper Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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); 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); 1½ cup Water (+ 1/8 cup); 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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Recipes

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

Cook Time 20

Total Time 40

Served AsBrunch, Dinner, Lunch, Snacks

CuisineMexican

Recipe Taste Salty, Tangy

Servings

Ingredients

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

Instructions

Half cooked Whole wheat tortillas

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

Semi Sauce and Gravy

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Gather all the ingredients and dissolve 1 tsp of corn flour in 2 tbsp of water.
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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.
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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 Ã¢â¬â 20 seconds and add the tomato puree. Keep whisking.
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Add the corn flour mixture along with water or vegetable stock.
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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.

Enchiladas

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

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.

Tags chili recipes

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