Take a large saucepan and combine the onion, salt, and can of roasted green chilis. Cook over medium heat until the onions are soft; this takes about 8-10 minutes. Stir frequently to avoid burning.

Now stir in the garlic, chili powder, cumin, and sugar, stirring for about 30 seconds. Now add the tomato sauce and water. Let this simmer.

Carefully take 1 cup of sauce out and set it aside.

Preheat your oven to 400 degrees.

Take your rinsed and drained chickpeas and make sure they are crushed. I do this using a pastry cutter and crush them until they are primarily crushed but still have texture chunks. Add them to the sauce, reduce the heat to low, and cover. Cook for 15- 20 minutes. Remove from heat and let cool for a few minutes. Add the cilantro and stir.

Take a 9x13 pan, pour half the reserved enchilada sauce into the bottom, and spread evenly.

Take your tortilla and scoop some filling into the tortilla; add vegan cheese if you wish. This will be kind of a messy process. Roll the tortilla as tight as you can and place it in the 9x13 pan. Repeat the process until the filling is gone. Placing the tortillas tightly next to each other. Pour the remaining sauce over the top of the enchiladas and top with vegan cheese if you desire. Bake covered with foil for 25 minutes. Remove foil and bake for another 5 to 10 minutes. Let stand for 10 minutes before serving.

Optional; serve with guacamole, hot sauce, vegan sour cream, and Mexican rice.