Vegan Cheese Enchiladas

For the sauce: 1.
Place 1 1/4 cups of the vegetable stock, seasonings, and tomato sauce in a small saucepan over medium heat.
2.
Bring to a low boil, reduce heat, cover and let it simmer for 10 minutes stirring occasionally.
3.
Whisk the flour into the remaining 1/4 cup veggie stock until incorporated.
4.
Whisk the flour mixture into the sauce and simmer for 5-7 minutes to allow the sauce to thicken.
Use immediately or if making it ahead of time, store it in the refrigerator for up to 5 days.
For the enchiladas: 1.
Preheat the oven to 450 F and generously coat a small (8x8 or similar) casserole dish with baking spray.
2.
Combine the cheeses in a medium bowl.
3.
Heat the tortillas in the microwave for 20 seconds.
4.
Place half of the enchilada sauce in the bottom of the pan.
Set the rest aside.
Lay your tortillas on your work surface.
Fill each tortilla with the cheese mixture and roll up.
Placed it seam side down into the casserole dish and repeat.
Leave extra cheese for sprinkling on top of the enchiladas.
5.
Once all the enchiladas have been added to the pan cover them with the remaining enchilada sauce and sprinkle the extra cheese on top.
Cover dish with a sheet of foil.
6.
Bake covered for 15 minutes.
Remove the cover and bake for an additional 8-10 minutes until the cheese is nice and melted.
7.
Remove from oven, let it stand for 5 minutes, and serve while warm.
Left overs can be refrigerated when cooled.
To reheat place them in a 450 F oven for 8-10 minutes.