Vegan Enchiladas Suizas

Sauce:
12 oz can tomatillos
17 oz can diced green chiles
1 medium onion, chopped
4 garlic cloves, chopped
1 cup vegan sour cream
1 tbsp cilantro
1/4 tsp sea salt
1/8 tsp pepper
Filling:
1/2 cup boiling water
1 cup Bob's Red Mill textured vegetable protein
2 tbsp canola oil, divided
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 tsp sea salt
1/4 tsp pepper
12 Flour tortillas
1/4 cup Daiya vegan mozzarella cheese shreds

Place textured vegetable protein in a bowl and steep in boiling water. Set aside.
Prepare the sauce by blending together tomatillos, green chiles, onion, garlic, sour cream, cilantro, salt, and pepper in a blender. Pour into a large saucepan. Heat thoroughly.
In a large skillet, heat one tablespoon of oil over medium heat. Saute peppers until softened. Remove from heat and stir in textured vegetable protein.
Using a brush, coat both sides of each tortilla using remaining oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag. Place in microwave and cook for 1 minute.
Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the peppers mixture into each tortilla. Roll up, and place seam-side down in the baking dish. Repeat 11 times. Pour remaining sauce over them, and then sprinkle cheese evenly on top.
Place baking dish in oven and cook for 10 minutes.