Heat the oven to 200C/fan 180C/gas 6. Divide the veg filling between the wraps and roll up into fat cigars. Spoon some of the sauce into the base of a lasagne dish. Arrange the enchiladas into the dish in a single layer, pushing them against one another in a neat line, then pour over the remaining sauce. Bake for 20 minutes until bubbling and the tortillas are golden. Spoon over the yogurt and scatter with the avocado and coriander. Serve with lime wedges to squeeze over, and hot sauce, if you like.