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Enchilada Casserole

Enchilada Casserole

"The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!"
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1 h servings 375 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 709 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
  3. Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
  4. Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

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Read all reviews 140
  1. 197 Ratings

Most helpful positive review

Using previous reviews (thank you!)I eliminated the pepper and tempeh, added 1+ cup corn and 1+ cup diced tomatoes to the bean mixture, and refrigerated the casserole overnight. Baked it 40 min...

Most helpful critical review

It was ok. A good base to start playing around with.

Most helpful
Most positive
Least positive

Using previous reviews (thank you!)I eliminated the pepper and tempeh, added 1+ cup corn and 1+ cup diced tomatoes to the bean mixture, and refrigerated the casserole overnight. Baked it 40 min...

I wish there were more than 5-stars- I would give it that! And note: I vegged for 7 years and HATE tempeh. I used it and you couldn't taste it at all. Note also that I used my own spices (cum...

I was a little afraid to make this at first. We have never tried tempeh, and I have heard mixed reviews on it. We are slowly switching to vegetarian eating, and have been sticking to "real" fo...

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...

I also added corn, soaked the tortillas in the sauce and used ground beef. This was great, and I've made it several times. Thank you for sharing this recipe!

Substitued corn for the tempeh. I also soaked the tortillas and it made a big difference. EXCELLENT!

This is a great base recipe you can vary to your tastes and come up with endless combinations. I used the tempeh, and since it was finely crumbled I barely even noticed it was there. I also ad...

Great recipe! I scaled the recipe for 16 servings, which completely fills a 9 x 13 baking dish. Following other reviewers' suggestions, I soaked the tortillas in the enchilada sauce for abo...

This recipe has become a favorite in our house, especially with my 14year old vegetarian daughter. The last couple of times that I have made it I added about 2 tablespoons of chopped cilantro an...

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