Lightly warm corn tortillas in a dry skillet for 15-20 seconds per side before filling to make them pliable and prevent cracking during rolling and baking.

Thin your enchilada sauce with vegetable broth to the consistency of heavy cream so it coats the tortillas evenly without becoming too thick or dry during baking.

Spread a thin layer of sauce on the bottom of your dish first, then arrange enchiladas seam-side down, and top with remaining sauce to ensure even heating and prevent sticking.

Drizzle dairy-free yogurt mixed with lime juice over finished enchiladas instead of sour cream for a creamy, tangy finish that won't curdle under the heat.

Top enchiladas with fresh cilantro, jalapeños, and avocado slices just before serving to maintain their vibrant flavors and crisp textures that would soften during baking.