These enchiladas are a typical dish from the northern Mexican state of Sinaloa. They are open-faced, meaning they are not rolled, but instead the fillings are piled on top. They are filled with vegan chorizo, and veggies then topped with a smoky chile ancho sauce.
You can also top your enchiladas with chopped tomatoes, pickled red onion, cooked potatoes, and vegan crema. If you don’t do soy you can use your favorite vegan cheese or you can make this vegan macadamia nut queso fresco. To make this oil free, simmer the sauce for 5 minutes after blending, then dip the tortillas in the warm sauce and continue with your toppings.