Chili Enchiladas

• 42 ounces tofu firm
• 20 each corn tortillas (6-inch)
• 13 cup soy sauce, tamari low sodium
• 3 tablespoons tomato sauce
• 3 tablespoons peanut butter
• 3 teaspoons onion powder
• 2 teaspoons chili powder
• 1 x enchilada sauce
• 1 large yellow onion chopped
• 2 each garlic cloves crushed
• 24 ounces tomato sauce
• 3 cups water
• 3 tablespoons chili powder
• 2 tablespoons cornstarch
• 1/4 cup water cold

1. Squeeze the excess water from the thawed tofu and tear the tofu into pieces.
2. Mix the next five ingredients together, pour over the tofu, and mix well.
3. Cook and stir in a large saucepan over medium to high heat until slightly browned, stirring constantly.
4. Set aside.
5. To make the sauce, saute the onion and garlic in a small amount of water until translucent, add the remaining ingredients, and simmer over low heat for 30 minutes.
6. Dissolve the cornstarch in the cold water and gradually add to the sauce while stirring.
7. Cook and stir until sauce boils and thickens.
8. Preheat the oven to 350 degreees F.
9. Pour about 1 cup of the sauce into the bottom of a 15x10 inch baking dish or two smaller baking dishes.
10. Place 13 cup of the tofu mixture down the center of each burrito shell, roll up, and place in the baking dish.
11. Repeat until all burritos are filled and rolled.
12. Pour the remaining enchilada sauce over the filled burritos and bake for 30 minutes.

firm, corn tortillas, soy sauce, tomato sauce, peanut butter, onion powder, chili powder, enchilada sauce, onion, garlic, tomato sauce, water, chili powder, cornstarch, water cold

Taken from recipeland.com/recipe/v/chili-enchiladas-43616 (may not work)