Step 1

Preheat oven to 350 F.

Step 2

Place the Enchilada Sauce Mix Ingredients in a small bowl, whisk well to combine, set aside.

Step 3

In a large bowl, add all the Filling Ingredients into a bowl, mix well, then use a potato masher (or fork) and mash the ingredients to create a semi-mashed filling.

Step 4

Place ½ cup of the sauce to coat the bottom of a baking dish.

Step 5

Wrap the stack of tortillas in a damp paper towel, place in the microwave, microwave on high for 15 to 30 seconds just to warm them up to be more flexible. (Or wrap in a damp tea towel and place them in a warm oven (200 F) for 8 to 10 minutes to warm up.)

Step 6

Lay a warmed tortilla on a flat surface, scoop up slightly less than 1/3 cup of the filling and spread it across half of the tortilla, then fold the tortilla in half. Arrange the folded tortilla in the baking dish (over top of the small amount of enchilada sauce).  Repeat this process until all the tortillas have been filled, folded, and arranged in the baking dish.

Step 7

Top the folded tortillas with the remaining sauce.

Step 8

Bake, uncovered, at 350 F for 35 minutes or until heated through.

Step 9

Serve with shredded lettuce, chopped tomatoes, vegan sour cream, chopped avocadoes or guacamole.