Preheat oven to 200°C. Spread 1 tbsp arrabiata sauce on each tortilla and roll each of them loosely. Place them in a baking dish.
Drizzle extra virgin olive oil over them. Grate some mozzarella cheese over them, then tear off some cheese and put them over the tortillas. Bake them in the preheated oven for 15 minutes.
Cut off the stems of roasted bhavnagri chillies and put them into a mixer jar. Add roasted tomato, jalapenos and grind coarsely with a little water. Transfer into a bowl.
Heat 2 tbsps extra virgin olive oil in a non stick pan. Add garlic and onion and saute till soft. Add the ground roasted chilli mixture and salt and mix well. Pour the salsa over the enchiladas and bake in the hot oven till the cheese melts. Serve hot.