Place all of the enchilada sauce ingredients in the slow cooker.
Cook on low 6 to 8 hours.
Use a large 9" x 13" casserole dish or two smaller casseroles. Two 9" x 9" casseroles work great. Just divide the tortillas and ingredients evenly when assembling.
Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.
Lay out your tortilla and put a little of the corn, beans and vegan cheese down the middle. You do not have much filling in enchiladas so eyeball the amounts or make little piles to make sure you have enough filling for all your tortillas.
Roll up tight and place side by side in the casserole dish.
Pour the remaining sauce over the whole casserole. Cover completely and let it go down on the inside of the dish too.
Sprinkle a little bit of the cheese on top.
Bake at 350° for 35 to 40 minutes.
You have three options for freezing. See below the recipe card for instructions.