I loved it! I made a few changes after reading other folk's reviews. I added a half can of corn, 1 can pinto beans, and 4 oz light cream cheese instead of the tempeh. I used a lowfat mexican shredded cheese mix and I added a bit of taco seasoning. I'll probably spice it up even more next time. Interestingly, it was even better reheated. Fresh out of the oven I'd only give it a 4, but reheated was a 5. (It's my picture with the recipe now:-)

This was really good! Made for family potluck. I made some adjustements : used veggie ground "beef" instead of Tempeh, soy "cheese" and whole wheat tortillas. Everyone loved it!

This was delicious but had way too much onion in it (and I like onions!). I used salsa instead of enchilada sauce, cream cheese instead of tempeh, omitted the olives and added a can of corn. I'll definitely make it again but will only use 1/2 an onion.

This was a real winner... very easy. In fact I assembled it in the morning and popped it in the fridge. I was able to heat it up when my company arrived. I added more tortillas and an extra can of black beans. The non vegetarians of the group even loved the soy!

Okay, I changed this a bit, but it was still very good! I didn't use any meat and changed the beans to refried (all I had in the house) and added some cheese in the bean mix. The onions and olives still gave it nice texture.

Changed this a bit to make it even better: 6 tortillas per layer; 4 oz cubed cream cheese instead of tempeh; black beans; and niblets canned corn, drained. An absolute favorite.

This is outstanding! It's my new favorite go-to recipe. It's easy to modify to your family's taste. I've also made it recently for several friends who have had new babies. I cook it for 30 minutes covered, and give it to them cold with the instructions to uncover and cook for 15 minutes or until heated. It's been a big hit!

Very easy and satisfying.

I used ground beef instead of the tempeh, and I also spice it up with some cumin, oregano, and chili powder. It wasn't great, but not bad, either.

This was a very good recipe. I didn't make any changes to the recipe. It was very enjoyable.

I thought this was very tasty, with only a few minor adjustments necessary. I precooked the onion, jalapeno, and garlic, doubled the number of tortillas (using six per layer), and decreased the amount of cheese slightly. I also found it was done after less than ten minutes uncovered. The flavor is quite mild - perfect for kids and for those who don't like spicy-hot dishes. If you want a little more kick, try adding chili powder, cumin, and/or more peppers as previous reviewers suggested. I'm a big fan of tempeh, and thought it added a nice texture and subtle nutty flavor to the dish. I'll definitely be making this again.

This was great! I used soy ground round and large sized corn tortillas. This makes a lot, so it is great for a crowd.

Loved this and will definitely make it again! I changed the recipe just a bit and added more corn tortillas, 6 on bottom and 4 in the center. I also used about 3/4 ground chuck in place of the tempeh. Cooked the onion, garlic (3 cloves) and green chiles with the meat before mixing into the drained beans and jalepeno. Also added an additional 1/2 can of enchilada sauce to the mixture and a sprinkle of chile powder on top of the cheese before baking. Just Great!!

This recipe is not what I expected. It needs quite a few more tortillas as it seems to be mostly filling. I used morningstar farms burger crumbles, 3 jalapenos, a green pepper & added cumin & chili powder to the mix. It's very easy to make just needs more tortillas in my opinion.

I used Boca crumbles instead of the tempeh, didn't use the jalapeno, added a bit of corn, chili powder, and cumin. I wasn't too impressed. It was okay and edible, but definitely not earth shattering. I think I'd rather use my own enchilada recipe (in my head) and just take the time to roll them. I won't be using this one again. It's kinda boring.