Preheat the oven to 400° F (205° C)

In a shallow bowl, add all of the sauce ingredients and mix really well. Press and mix, so the tomato paste fully dissolves into the coconut milk mixture. Set this aside.

Heat the oil in a medium to large skillet over medium heat. Once the oil is hot, add the onion, peppers, mushrooms, ginger-garlic paste, and a good pinch of salt and mix well. Cook for 3 to 4 minutes, then mix in the chickpeas, salt, black pepper, and lime juice. Then, mix in half of the butter chicken sauce. Cook for 5 to 7 minutes or until the sauce is thickened a little bit. Taste and adjust salt and flavor.

Once the filling is cooked down to preference, then take it off of the heat.

To the remaining sauce, add 1 to 2 teaspoons of hot sauce(optional). Thin it out with 1 to 2 tablespoons of water.

Pour about ⅓ of the remaining sauce into a large baking dish (I use 8 by 11) inch) that will fit at least 4 to 5 rolled tortillas , spread the sauce out.

Take one tortilla at a time and fill it with the filling. Roll it up in an overlapping fashion, and place it seam-side-down in the baking dish. Repeat for all of the tortillas. I use a 6-inch wheat tortilla, but if you're using larger tortillas, you will get 3 or 4 enchiladas. For smaller tortillas, you can get about 6 to 8.

Once all the tortillas are filled and placed in the baking dish, drizzle the remaining butter chicken sauce all over the tortillas to coat well. You can brush it all over, as well. Then, top it with the vegan cheese and bake for 12 to 15 minutes, or until the sauce is bubbling really well and some of the edges of the tortillas are starting to turn golden.

Remove the baking dish from the oven, and top with chopped onions, cilantro, and more hot sauce, if you like. Serve immediately.