Step 1

On a skillet or comal set to medium heat, toast the guajillo chiles for a couple seconds on each side.

Step 2

Place the chiles in a large bowl and cover with boiling water. Let sit for 10 minutes.

Step 3

Place the soaked chiles, garlic, cumin, oregano, and 2 cups of the chile soaking liquid and process until smooth. Strain and season with salt and pepper. Set aside.

Step 4

Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.

Step 5

Add the onion and garlic and continue cooking until the onion is tender and translucent about 6 more minutes. Add more liquid as necessary. Season with salt and pepper and set aside.

Step 6

Place potatoes in a medium saucepot with cold water and salt. Bring to a low simmer and let cook for 5 minutes, add carrots and let cook for 3 to 4 minutes more or until the potatoes and carrots are tender. Strain and set aside.

Step 7

Preheat oven to 350°F.

Step 8

Bring enchilada sauce to a very low simmer in a medium saucepot, dip a tortilla in the warm sauce, very quickly, and place on a plate. Fill with mushroom mixture and vegan cheese and fold the tortilla over. Place on serving platter. Repeat this process with the rest of the tortillas.

Step 9

Pour some extra sauce on top of the enchiladas and spread with a spoon. Place in oven for 5 to 6 minutes to melt the vegan cheese. (You can omit this step if you’re not using cheese).

Step 10

Remove from oven. Top enchiladas with the potato-carrot mixture, shredded lettuce, jalapeños en escabeche, and drizzle crema on top and serve.