Enchiladas

Filling:
1 cup TSP (textured soy protein)
1 cup hot water
2 teaspoons garlic powder
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 cup grated Monterey jack cheese

Sauce:
1 (15 ounce) can tomato sauce
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
1/4 cup chopped onion (optional)

6 corn tortillas
1/4 cup grated Monterey jack cheese

Combine sauce ingredients in a medium size saucepan. Heat to simmering. While sauce is heating, prepare tortillas and filling. Heat vegetable oil in a small saucepan. Dip tortilla into hot oil just until it begins to sizzle. Remove from oil and place flat on a plate or sheet pan to cool. Repeat with remaining tortillas.

Pour hot water over TSP; allow to absorb. Add spices and cheese. Stir well.

Heat filling in skillet in one tablespoon oil until cheese melts, stirring frequently.

Divide filling into six equal portions. Spread 1/6 of filling in a line down the center of a tortilla, sprinkle with chopped onions if desired, then roll tortilla closed around filling to form a closed tube shape. Lay enchilada, seam side down, in a square, greased glass pan. Repeat with remaining tortillas and filling, placing them with sides touching. Pour sauce over enchiladas and sprinkle 1/4 cup grated Monterey jack cheese over the sauce.

Bake in a 350 degree F oven until cheese is brown and bubbly, about 20 minutes.