The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 24, 2009
Husband thinks this is excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 5, 2009
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...?
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tfh
Home Town: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 19, 2009
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!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 26, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 14, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 30, 2009
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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 16, 2009
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 7, 2009
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.
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Photo by Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 23, 2009
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.
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Photo by Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 19, 2008
Very easy! i loved it and theres alot of room to improvise!
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KMB

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 7, 2008
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 24, 2008
Delicious! I had to substitute, my grocery store was out of enchilada sauce. It was amazing!!
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Cooking Level: Expert

Home Town: Villa Hills, Kentucky, USA
Living In: Bellevue, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Photo by Novajen
Reviewed: Jun. 24, 2008
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:-)
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Photo by Novajen

Cooking Level: Beginning

Living In: Mankato, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 27, 2008
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!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Katy, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 17, 2008
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.
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Photo by Karin

Cooking Level: Beginning

Home Town: Ocala, Florida, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 15, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 19, 2007
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 7, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 20, 2007
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 12, 2007
Very easy and satisfying.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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