Spicy Whole Wheat Bell Pepper Enchiladas with Chili Gravy
40 minutes
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About Spicy Whole Wheat Bell Pepper Enchiladas with Chili Gravy
Craving comfort food with a kick? These hearty enchiladas are a delicious twist on a classic, boasting a rich, smoky chili gravy and tender sautéed bell peppers.Imagine layers of whole wheat tortillas filled with melted mozzarella and that savory gravy, baking into a bubbly, satisfying casserole. Perfect for any occasion, from weeknight dinners to festive gatherings.For a truly authentic touch, this recipe even guides you through making your own homemade whole wheat tortillas!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Whole Wheat Tortillas
- 2 cup Whole Wheat Flour whole
- ¾ tsp Baking Powder
- ½ tsp Salt
- 2 tbsp Olive Oil
- ¾ cup Water warm
- Oil as needed for cooking tortillas
For the Chili Gravy
- ¼ cup Oil
- ¼ cup Whole Wheat Flour whole
- 1 tsp Corn Flour
- 2 tbsp Water for cornstarch slurry
- 4 tsp Chili Powder
- 1 tsp Pepper black
- 1 tsp Oregano dried
- 1 tsp Paprika
- ½ tsp Cayenne Pepper
- 2 tsp Cumin Seeds
- 1 tsp Salt
- ½ tsp Sugar optional
- ¾ cup Tomato Purée deseeded tomatoes, from 2 large blanched
- 1½ cup Water
For the Enchiladas
- 12 Half-Cooked Wheat Tortillas see instructions, whole
- 200 gm Mozzarella Cheese shredded or sliced
- 1 Bell Peppers green, sliced
- 1 Bell Peppers red, sliced
- 1 Onion chopped, small
- 2 tbsp Spring Onions chopped
- Oil for greasing the baking tray
Instructions
Half-Cooked Whole Wheat Tortillas
- In a large bowl, combine the whole wheat flour, baking powder, and salt.
- Add the olive oil and mix until the mixture resembles coarse crumbs.
- Gradually add the warm water, mixing until a dough forms. The dough should be soft, but not sticky.
- Knead the dough for 10-15 minutes on a lightly floured surface until smooth and elastic. This develops the gluten for pliable tortillas.
- Divide the dough into 12 equal-sized balls. Cover and let rest for 15 minutes. This allows the gluten to relax, making the tortillas easier to roll.
- On a lightly floured surface, roll each dough ball into a thin circle, about 6-7 inches in diameter.
- Heat a lightly oiled griddle or large skillet over medium heat. Cook each tortilla for about 30 seconds per side, or until lightly browned and slightly puffed. Do not fully cook the tortillas at this stage, as they will continue to cook in the oven.
Chili Gravy
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Set aside.
- In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 3-4 minutes, stirring constantly, until the mixture forms a light brown roux. This step builds the flavor base of the gravy.
- Reduce heat to low and whisk in the chili powder, black pepper, oregano, paprika, cayenne pepper, cumin seeds, and salt. Cook for 20 seconds, stirring constantly, until fragrant.
- Stir in the tomato purée and cook for 1 minute. Then, whisk in the cornstarch slurry and water. Bring to a simmer, whisking constantly, until the gravy thickens.
- Stir in the sugar, if using. Remove from heat.
Assemble and Bake the Enchiladas
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
- Heat a little oil in a skillet over medium heat. Sauté the bell peppers until slightly softened but still crisp-tender, about 5 minutes.
- Spread ½ cup of the chili gravy in the bottom of the prepared baking dish.
- Fill each tortilla with a portion of the sautéed bell peppers and mozzarella cheese. Roll up tightly and place seam-down in the baking dish.
- Pour the remaining chili gravy over the enchiladas. Top with the remaining mozzarella cheese and chopped onion.
- Bake for 15 minutes, or until the cheese is melted and bubbly. Sprinkle with chopped spring onions and bake for 1 minute more. Serve immediately.
Recipe Notes
Good To Know
- For this recipe, the tortilla is par-cooked on an ungreased tawa (griddle), as it will be baked later. Traditionally, tortillas are fully cooked for about a minute until puffy and then stored for later use.
- Adjust the amount of gravy according to your preference before baking.
Expert Tips
- Warm your tortillas slightly before filling them to prevent cracking.
- For a crispier tortilla, brush it lightly with oil before baking.
- Experiment with different fillings and toppings to customize your dish.
Storage Instructions
- Store leftover baked tortillas in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or oven until warmed through.
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Recipe Nutrition
Calories: 956kcalCarbohydrates: 128gProtein: 34gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 40mgSodium: 2234mgPotassium: 582mgFiber: 20gSugar: 11gVitamin A: 2760IUVitamin C: 68mgCalcium: 613mgIron: 8mg
Rajeswari Annamalai
Articles: 100
4 Comments
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Perfect dish! Can’t wait to cook it.
This is so tempting! Can’t wait to cook it.
This recipe is so tempting.
Absolutely scrumptious! Thanks for the recipe.