Why roll tortillas when you can layer them. I get so frustrated when tortillas tear while trying to make enchiladas. Brown rice tortillas are impossible to work with. Instead of stuffing and rolling each tortilla, I layer them as you would lasagna. Problem solved and just as delicious!!
I started with a combo of green and red enchiladas sauce in the bottom of my baking dish. Added a layer of tortillas, my stuffing and more sauce. I repeated 3 layers, topping with sauce. Cover and baked to reheat @ 375 for 30-40 minutes. The stuffing consisted of sautéed onions, tempeh, portobello mushrooms, hatch chilies, garlic and chipotle peppers in adobo sauce. I also roasted cauliflower seasoned with chili powder, cumin, garlic, sea salt and pepper. I’m not a fan of vegan cheeses, but you certainly could add. Top with fresh guacamole and cilantro before serving.