Vegan Semi-Homemade Enchiladas Suizas

Sauce:
1 cup coconut milk or soy milk
12oz salsa verde sauce
2 tbsp canola oil
1 small onion, diced
2 tbsp flour
1/2 cup nutritional yeast
1/4 cup tomato sauce
1/2 tsp sugar
Filling:
1 cup boiling water
3/4 cup Bob's Red Mill textured vegetable protein
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3/4 tsp adobo seasoning
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp cayenne pepper
12 corn tortillas

In a large measuring cup or bowl, pour in coconut milk, salsa verde, and tomato sauce. Stir until combined.
Heat oil in a large skillet over medium high heat. Add onions and simmer until translucent. Stir in flour and salsa verde mixture. Stir in nutritional yeast mixing until thickened. Stir in sugar. Pour back into measuring cup or bowl.
Bring water to a boil in a large skillet. Add vegetable protein and stir until most of the water is absorbed. Stir in bell peppers and spices. Simmer until peppers are softened.
Assemble tortillas in one layer, heating them in batches in a skillet or in the microwave for 30 seconds.
Coat bottom of a pyrex with a thin layer of sauce. Spread a thin layer of sauce onto each tortilla. Place 1 1/2 tablespoons of filling at the edge of each tortilla before tightly rolling and placing seam side down on top of sauce.
Bake at 350 degrees F for 10 minutes.