prepare the filling: in a food processor, combine diced onion, garlic cloves, sweet potato cubes, and cremini mushrooms. pulse until a grainy and thick mixture forms.

sauté the filling: heat avocado oil in a large pan over medium heat. add the processed mixture to the pan and sauté for a few minutes until the vegetables are tender.

add enchilada sauce: pour 12 ounces of your chosen enchilada sauce into the pan with the sautéed filling. cook for an additional 6-8 minutes on medium-high heat, allowing the flavors to meld. stir often.

prepare tortillas: preheat the oven to 375 degrees fahrenheit. place approximately 10-12 gluten-free and grain-free tortillas on a flat surface. spoon the enchilada filling into each tortilla and roll them up.

assemble the casserole: coat the bottom of a 9 x 13 baking pan with a layer of enchilada sauce. place the filled and rolled tortillas in the pan (can smush them closely together since the bake is cut into squares). top the tortillas with more enchilada sauce and generously sprinkle/drizzle vegan cheese (e.g., miyoko's liquid mozzarella) on top.

bake: bake the enchilada casserole in the preheated oven at 375 degrees fahrenheit for approximately 25 minutes or until the cheese is melted and bubbly.

serve: once baked, remove the casserole from the oven. top with sliced avocado, pico de gallo, vegan sour cream, or any other toppings of your choice.

cut the bake into large squares, serve and enjoy!