Instead of making enchiladas, though, I made an enchilada casserole. I've made an enchilada casserole before--this was just a new take.
The only other modifications I made to the recipe was using pinto beans instead of re-fried beans and using four cloves of garlic instead of two. I think next time I'm going to try red enchilada sauce instead of green (no offense, my lovely tomatillos!).
I just want to take this moment (as I'm stuffing my face and typing these words) to thank the brilliant people who come up with such delicious and nutritious vegan recipes. You all rock!!