Veggie Enchiladas {grain-free}

I'm in love with enchilada sauce but one can eat only so much before realizing it might be good to make the whole enchilada.

This is a great make-ahead recipe, and easy to reheat as well. You can make the enchilada sauce ahead of time as well as the wraps and the filling. Or just prep the entire meal and then bake it once you're ready to eat.

For the photos here I used my lentil tortillas recipe. Just a note that they do get soft once baked and while the cheese holds them mostly together, they do fall apart a bit. So you have a few options: use them anyway as I do because I love the texture of them baked, or use coconut flour tortillas or other grain-free tortillas. Another option is to turn this recipe into an enchilada casserole by layering the tortillas between the filling and cheese topping and avoid the rolling altogether. Finally, another trick is to add some of the cheese to the inside of each enchilada to hold it together from the inside.

There's a lot of great cheese here, but if you're dairy-free or want to go on the low with dairy, use my cashew mozzarella sauce (recipe below) to make it dairy free. And for dairy-free sour cream I've added my cashew sour cream recipe. No nuts? Use sunflower seeds.

This recipe was inspired by a recipe from Feasting at Home.