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Preheat the oven to 375°F.
Heat a medium saucepot over medium-high heat until hot.
Add pepper and onion and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan.
Stir in 1/3 cup water and cook 3 minutes longer or until vegetables are very tender.
Stir in chili, cooked rice and nutritional yeast.
Place about 3/4 cup of the chili mixture on each tortilla and gently roll up.
Place filled tortillas on prepared baking sheet, seam-side down.
In a small bowl, combine tomato sauce and chipotle powder and spoon over enchiladas.
Bake 10 minutes or until heated through.