These vegan enchiladas are very simple to make and can be made with either corn or wheat tortillas. The corn tortillas are a bit dry and may crack much more easily than the wheat tortillas, but here is a trick: dip them in hot enchilada sauce and let sit for a bit and they become more pliable. If gluten isn’t a problem for you, but you still want the corn flavor, you can find tortillas that are made with a corn/wheat blend at Trader Joe’s and probably other places.