Vegan Enchiladas

Name: Vegan Enchiladas
Prep time: 20 min
Cook time: 1 h 12 min
Total time: 1 h 32 min
Cuisine: Latin American, Mexican
Ingredients: 1 large yellow or Vidalia onion; 3 cloves garlic; 8 ounces cremini mushrooms; 2 tablespoons olive oil; 8 ounces firm or extra-firm tofu; 2 teaspoons adobo powder; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 (15-ounce) can tomato purée; 1/2 cup walnuts; 2 tablespoons apple cider vinegar; 2 tablespoons tomato paste; 1 tablespoon soy sauce; 1 teaspoon Worcestershire sauce; Kosher salt; 1 medium red bell pepper; 1 small yellow onion; 2 cloves garlic; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1 tablespoon all-purpose flour; 2 cups vegetable broth; Cooking spray; 1 (4-ounce) can diced green chiles; 1/4 bunch fresh cilantro; 8 (6-inch) flour tortillas (soft taco size)