If you would like, you can prepare the components of this dish 3 days in advance. Both the vegan enchilada sauce and the filling can be cooked and stored in airtight containers in the fridge. You can also assemble the vegetarian enchiladas the day before and arrange them in the dish. Don’t pour the enchilada sauce over the top as this can make them go soggy. Store them in the fridge and when you are ready to cook, pour over the enchilada sauce. Add 5-10 minutes to the cooking time if they have been stored in the fridge, as they will take a little longer to cook from cold. Make sure they are hot through before eating. -