Enchiladas in Green Sauce

Method
-Roast the tomatoes along with bhavnagari chillies till they get charred nicely, on the open flame.
-Let it cool down a little & scrape off the over-burnt skin. (No need to completely scrape off the skin)
-Now, in a blender jar, add tomatoes & chillies along with other ingredients & blend to a smooth paste. Keep aside.

Method
-Melt the butter in a thick-bottomed pan, over a medium flame, then add garlic along with onions & sauté them till translucent.
-Now add flour & mix it all. (Make sure the flour doesn’t turn brown)
-Add a little stock to the pan & mix well to avoid lumps. Then add the rest of the stock & keep stirring till it’s thickened.
-Now, add prepared green salsa & stir it so everything combines well. Switch off the flame and keep it aside to cool down.
-Once the sauce cools down, add sour cream and stir well.

Method:-
In a mixing bowl add rajma along with red & yellow bell pepper, green chillies, grated cheese.
-Season with salt & pepper. Mix all together and keep aside.
-Preheat the oven to 180°©?.
-Heat a pan, drizzle a dash of oil & toast the tortillas from both sides.
-Now, take a spoonful of prepared sauce & spread it on the tortillas & cut them into two. Then put the rajma mixture onto each tortilla, and roll them up. (I am cutting my tortillas as per my baking dish size.)
-Pour the prepared sauce into the baking dish & spread evenly. Now place the rolled tortillas on the baking dish.
-Pour some more sauce on the tortillas & top them up with some grated cheese.
-Bake in the preheated oven for about 18-20 minutes, or until the cheese melts.
-Once done, take it out from the oven on a cooling rack.
Serve hot and enjoy your delicious enchiladas in green sauce.