Mix water, soy sauce, chili powder. Pour over texturized vegetable protein (TVP) in bowl.
Sauté onion, green pepper, garlic and jalapeño in oil in nonstick skillet until softened, about 8 minutes. Add TVP. Sauté 2 minutes.
Pour 1 cup of enchilada sauce into shallow baking dish. Dip each tortilla in sauce. Fill each tortilla with 1/3 cup TVP mix; roll up. Place, seam side down, in 13 x 9-inch baking dish. Top with remaining sauce. Sprinkle with Cheddar cheese. Cover with foil.
Bake in 350 degree F oven for 20 minutes. Makes 4 servings.