Take two cans of chickpeas, drain and rinse. Toss in the food processor and pulse until crumbly. You want to keep them pretty textured.
Next, mix the chickpeas with whatever other ingredients you’d like to include in your enchiladas. I stirred in salsa, cumin, and chipotle pepper powder.
Pour a little enchilada sauce into the bottom of your oven-safe baking dish- just enough to cover the bottom surface.
Soften some corn tortillas (there are many methods for this; I like to put a few in a covered dish and heat them in the microwave with a damp paper towel) so that they are flexible enough to roll without breaking.
Spoon the chickpea mixture into the center of each softened tortilla and roll it up. Place into the baking dish.
Place the rolled enchiladas in the baking dish side by side. When you’re done, cover with enchilada sauce (I like the green Chile Verde sauce personally.) I was using a small dish, so I rolled a layer of enchiladas, covered them with some of the sauce, and layered another layer of enchiladas on top. If you are making fewer or using a larger baking dish, you could also just make a single layer and bake for less time.
Bake the enchiladas at 375 degrees until they start to get brown and bubbly.