Reviewed: Jan. 12, 2007

Very easy and satisfying.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 7, 2006

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.

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rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Jul. 31, 2006

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

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Aimee

Home Town: Columbia, Maryland, USA

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Reviewed: Jul. 10, 2006

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.

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fiendishthingy

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: May 9, 2006

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

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SKOONUS

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Reviewed: Apr. 1, 2006

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!!

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ShellBell

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Reviewed: Mar. 6, 2006

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.

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Krista

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 20, 2005

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.

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angelaBBf

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2005

Very easy to make. I use soy burger stuff, and anyone and everyone loves it.

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rumba-queen

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Sep. 29, 2005

Yummy, Yummy, Yummy. My non-vegetarian husband loves it. I use one more jalepeno than asked for and hot enchilada sauce for a little more spice. It is one of the best tempeh dishes that I have tried.

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REENIE97520

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Reviewed: Sep. 28, 2005

This is yummy! I recommend the following changes: 1) use Taco & Burrito-style Smart Ground® instead of tempeh, 2) add cumin, chili powder, oregano, and red pepper flakes, 3) cut tortillas into 1-inch squares then layer according to instructions.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 25, 2005

yum.

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MARHATTAN

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2005

I followed the excact directions for the recipe, and it turned out GREAT! I will be making this casserole again ASAP!

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INDIEFORLIFE

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Reviewed: Jun. 23, 2005

I added some veggie "fake ground beef" crumbles because I didn't have tempeh and it was GREAT!

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SYLECTRA

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Reviewed: Feb. 6, 2005

This is the first time that I have tried tempeh and it wasn't as bad as I thought. The texture was similar to barley. I implemented some suggestions by other reviewers including: cutting tortillas into strips and marinating for 15 mins, marinating tempeh in sauce for 10 mins before adding to bean mixture, and mixing tortillas together with bean/tempeh mixture instead of layering. The hot enchilada sauce combined with the peppers in this recipe gave me heartburn, but I would just reduce the amount of peppers I use next time. My husband, also his first time eating tempeh, loved this recipe.

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SMITHRAC

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2005

I am sorry we just didn't like this. It doesn't look very nice and it lacked a lot in flavor. I really had to spice it up with cumin, chili powder, and add extra veggies, but only after a lot of tweaking was it yummy. It was a lot of work for what it was.

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EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 26, 2005

This is a great recipe. I didn't have tempeh, so I chopped two Gardenburger "chicken" patties instead. I also added a can of corn, per recommendations from other reviews. This will be a regular in our home. Thanks!

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ZOZOMEL

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Reviewed: Jan. 17, 2005

This recipe is great! Easy to make, and delicious, lots of flavor! Definately will make this often. I didn't use jalopneo peppers, it was a nice amount of spicy-ness without them for me. Yum!

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GEESKI

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Reviewed: Jan. 3, 2005

PERFECT! It was definately a big hit with the family! I suggest adding a little more cheese throughout. YUMMY!

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DORALANDERSON

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Reviewed: Nov. 13, 2004

The flavor of this was good after adding extra green chiles. The texture and appearance, however, were not very appealing. Not dry at all, but kind of all melted together - the tortillas turned mushy. I would probably make this again, just not for company.

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CDANGER

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Enchilada Casserole

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