Method:

Preheat the oven to 180C and prepare a baking tray.
Heat a drizzle of canola oil in a large skillet over high heat. Once heated, add the cauliflower and onion. Cook until the cauliflower has charred slightly. Add the chipotle sauce, enchilada sauce, and season with salt and pepper. Add ½ cup water and allow to simmer until the sauce has thickened slightly, about 10 minutes. remove from the heat.
Lay each tortilla flat on your work surface, rub the tortillas with a bit of oil, and layer evenly with the cauliflower filling and cheese. Fold the tortillas in half over the filling, transfer onto the baking sheet and bake for 5-8 minutes, then flip over and cook on the other side until golden brown and the cheese is crisp.
Serve and finish off with fresh coriander, salsa, guac and sour cream.