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Enchilada Casserole

This is a casserole with lots of zip and taste. Corn tortillas are dipped in enchilada sauce and placed in a baking dish. They 're topped with a tempeh, bean, chilies mixture, more sauce, then a hearty sprinkling of olives and cheese.
Reviews (96)
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08/20/2010
Reviewed By: Alicia
excellent recipe. Loved it.
06/28/2010
Reviewed By: Danyal
I am not sure what Tempeh but I used chicken and left out the peppers it is in the oven now but looked great
05/20/2010
Reviewed By: Katerkat
This dinner was slammin'! We will definitely make this again. I didn't change anything, just added some spices to the bean/tempeh mix, cumin, chili powder and salt.
04/08/2010
Reviewed By: JEP
This recipe was OK. If I make it again, I will probably make the enchilada sauce. I did not care for the flavor of it. I think it could be good with more modifications.
03/15/2010
Reviewed By: Jessie
Part of the reason I'm giving this 5 stars based on how easy yet tasty it was. We added a little chipotle Tabasco which we thought was a nice addition, but otherwise prepared as directed. We will definitely use this recipe again.
02/18/2010
Reviewed By: scottifer2
My husband and I loved this recipe! We substituted flour tortillas in place of the corn tortillas, added a can of mexicorn, and left out the jalapeños. We also used Sargento Authentic Mexican blend cheese instead of cheddar. Overall, very very good.
02/11/2010
Reviewed By: toast
This was great except that there too many onions--i love onions, but seriously, it was to much crunchy onions. If i make this again I will do less onions and chop them VERY well.
02/03/2010
Reviewed By: TN Monkeymomma
I am new to this whole Vegan thing. We thought it was good. But not overly excited about eating it. Maybe with time we'll get more accustomed to eating this sort of thing.
01/08/2010
Reviewed By: Adrienne
I liked the idea of this casserole and really, it turned out okay. I didn't use tempeh and did throw in a can of corn. Per the suggestion of another reviewer, I served it with fresh tomatoes, shredded lettuce, and sour cream, which was tasty. My problems: Am I the only person who finds this quite heavy on the onions? Sheesh! That's all I could smell while it was baking and now that I"m done eating it, onion is all I can taste. Next time I will do only half an onion, if that. I also felt like it needed salt, but that could be due to my choice of enchilada sauce (I used the "Red Enchilada Sauce" from this site, which is awesome, by the way). I will probably make this again (with salt and less onion) but I think I'm still in search of a great vegetarian enchilada.
09/24/2009
Reviewed By: Haley
Husband thinks this is excellent!
08/05/2009
Reviewed By: tfh
Certainly not bad, but a bit bland. Bonus point for being adaptable and surreptitiously vegetarian. I feared the tempeh before trying it, but that turned out to be pretty innocuous. It just seemed like rice in the background; no one noticed it. If I make this again, I'll add something to liven it up--some seasoning, corn, tomatoes, extra cheese inside the casserole...?
07/20/2009
Reviewed By: luvmygldn
This was so easy to put together and it was my first experience with tempeh. I liked it! I added three fresh tomatoes, chopped, as well as a tablespoon or so of Mexican Seasoning that was salt free. No need to add any salt to this dish!
06/29/2009
Reviewed By: KariC
This recipe made about 2 servings and I did not think it had anything going for it. Beans and tempeh is a strange mixture but as a vegetarian I tried it. This casserole tasted hot and other than that not much taste. Maybe it is just me but I am a big big fan of enchiladas and this was a big disappointment. Next time I think I will try something else with the beans. Actually I think I will look for another enchilada recipe entirely.
05/15/2009
Reviewed By: MaryBear
This recipe is great if you love spicy things! Tempeh is a little hard to come by, so I substituted it with a mixture of corn chips and crumbled toast and it still worked out great!
05/04/2009
Reviewed By: Bailie
Love this recipe! I just tried it for my first time last night and I have to say thank you for posting this! I'm even eating it for lunch today. My boyfriend and I are huge fans of Mexican/Southwest recipes and I recently went vegetarian, so this dish appealed to both of us. I did make a few adjustments. I tore apart the corn tortillas and layered them, then poured green enchilada sauce on top instead of dipping them. I also did three layers (tortillas, enchilada sauce, bean mix, tortillas, enchilada sauce, bean mix, tortillas, enchilada sauce, cheese). I sauteed the onions (cut in long halfmoon slices), garlic, green chilies (I doubled them), and jalapeno (used a can of diced jalapenos, which tripled the serving size, but WILL NOT next time, way too spicy!!!) in a little olive oil before. I also added a 15 oz can of pinto beans to the mixture. Served with salsa and sour cream. So yummy!
03/17/2009
Reviewed By: LIZNWILLOW
I make this recipe quite often, but have altered it a bit. I add a small can of corn, leave out the tempeh and jalapeno and use Verde (Green) Enchilada sauce. As my husband says, "It doesn't look good, but it tastes good!" Even my picky kids gobble it up.
03/10/2009
Reviewed By: Daniel den Hoed
This recipe was just okay. I normally do not like tempeh but since other reviewers said that in this the tempeh tasted different I thought I would try it. I still did not care for the tempeh in this recipe. If I made something similar in the future I would add something more to the layers such as some cheese.
01/26/2009
Reviewed By: Veggie Girl
I had never made an enchilada casserole before so I decided to try this one--since my regular enchiladas seem to turn into casserole anyway when I cut it. I followed the recipe as written, except I used faux ground beef (the Gimme Meat brand) and added six tortillas in each layer. It turned out very dry and all I could taste were the tortillas. I think I will stick to making regular enchiladas in the future. I will not make this one again.
11/19/2008
Reviewed By: KMB
Very easy! i loved it and theres alot of room to improvise!
10/07/2008
Reviewed By: nixm0m
Pretty good, a little mushy although I used a larger can of sauce. I think toasting the tortillas first either in oil or the oven might make a differnce. I didn't use tempeh but used a can of tuna. I added corn and green onion and garnished with sour cream. Next time I will saute the onions first because mine were a little too crunchy.
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