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