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.
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.
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 ââ¬â 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.
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.
Preheat oven @ 200c
Pour ¼ cup of the gravy on the arranged tortillas. Spread cheese, chopped onion and little capsicum if you desire.
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.