In a baking dish, arrange your burritos in a line next to each other.
Cover 1/3 of the burritos with red sauce, 1/3 with green sauce, and 1/3 with mole sauce. Then cover with vegan jack cheese and bake according to the alpha foods oven instructions on the package, but add an additional 4 minutes.
To make the jalapeno crema, in a blender add your yogurt, jalapeno, brine, and salt / pepper & blend until smooth.
Once the burrito enchiladas are ready, drizzle with jalapeno crema, top with thinly sliced red radish and serrano peppers, fresh cilantro, and serve with lime wedges.