The reason this is the Best Vegetarian Enchilada Recipe Ever is not only because of the delicious produce packed into the warm tortillas, but also because of the method in which the vegetables are cooked.
Preheat the oven to 350°F.
Turn off the heat and deglaze the pan with the vermouth. Turn the heat to medium and cook off the vermouth almost completely -- this should take about 2 minutes.
Stir in the cumin, lime juice, and cilantro. Add the spinach and cook for another few minutes, just to wilt it. Season to taste with salt and pepper. (Here's How.)
Pour 3/4 cup of the enchilada sauce into a rectangular baking dish, approximately 9 X 13 X 2-inches, and spread it out. Then one at a time, assemble the enchiladas:
Add 1 more cup of the enchilada sauce to a shallow bowl and dredge a tortilla into it, coating both sides. Then add about 1/3 cup of the vegetable mixture, in a line, in the center of the tortilla and sprinkle it with about 1 tablespoon of the cheese. Roll the tortilla and place it to one end of the dish, with the seam side down. Repeat this process with the other 9 tortillas. Add the remaining enchilada sauce and cheese evenly over the top of the rolled enchiladas.
Using the corn tortillas makes this a perfect gluten-free meal!